Roasted Garlic Beef Tenderloin Medallions On Soft Polenta

• 2 tablespoons butter
• 6 garlic cloves, thinly sliced
• salt and pepper
• 1 1/2 cups 10% half-and-half or 1 1/2 cups 18% table cream, divided
• 3/4 cup cornmeal
• 4 beef steaks, tenderloin medallions each about 2-inches thick
• 1/2 cup dry white wine
• 1 tablespoon all-purpose flour
• 1/2 cup canadian parmesan cheese, freshly grated
• 2 tablespoons fresh basil or 2 tablespoons parsley, chopped

1. Preheat oven to 400u0b0F '.
2. In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat.
3. Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and saute for about 5 minutes or until golden; transfer half to a bowl, set skillet aside.
4. Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture.
5. Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick.
6. Meanwhile, return skillet, with garlic, to high heat; heat until sizzling. Season beef medallions with salt and pepper; add to skillet and sear each side for 1 minute.
7. Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness.
8. Transfer beef to a warmed plate; tent with foil.
9. Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute.
10. Whisk flour into remaining cream, gradually whisk into skillet. Simmer, whisking for about 2 minutes or until slightly thickened. Season to taste with salt and pepper.
11. Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.

butter, garlic, salt, cream, cornmeal, beef, white wine, flour, parmesan cheese, fresh basil

Taken from www.food.com/recipe/roasted-garlic-beef-tenderloin-medallions-on-soft-polenta-442524 (may not work)