Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce

• 500 ml semi-skimmed milk
• 1/2 tsp salt
• 200 g polenta
• 75 ml whipping cream
• 25 g butter
• None None Freshly grated nutmeg, according to taste
• 2 tbsp clarified butter
• 4 None beef tenderloin medallions (about 200g each)
• 3 tbsp olive oil
• 150 g chanterelle mushrooms, halved if large
• 75 ml port
• 1-2 tbsp balsamic vinegar
• 400 ml beef stock
• 1-2 tbsp cornflour, mixed with a little water until smooth
• 1 None red onion, peeled and cut into thin rings
• 2 cloves garlic, peeled and crushed
• 1 None aubergine, quartered and sliced
• 15 g fresh thyme, little reserved for garnish, remaining leaves stripped from stems
• 1 None red pepper, deseeded and diced
• 250 g cherry tomatoes, halved

1. Preheat oven to 250u0b0F. Line a baking tray with parchment paper.
2. In a saucepan, bring milk, 1/2 tsp salt and 2 cups water to a boil. Whisk in polenta then simmer over low heat for 8-10 mins, stirring occasionally, until liquid has been absorbed. Remove from heat and stir in cream and butter. Season and add a pinch of nutmeg. Keep warm, stirring occasionally.
3. Season beef. Melt clarified butter in a frying pan. Sear beef over high heat for 3-4 mins, turning. Transfer to prepared tray and roast for 10-12 mins.
4. Add 1 tbsp olive oil to pan juices. Saute mushrooms for 2-3 mins. Add port, vinegar and stock. Bring to a boil and cook for 10 mins. Add cornstarch slurry and simmer for 1 min. Season. Keep warm.
5. Remove beef from oven, loosely cover with foil and let rest for 10 mins.
6. Heat remaining oil in a large frying pan. Saute onion and garlic for 2-3 mins. Add eggplant and saute for 2 mins. Add thyme, pepper and tomatoes. Cook for 5 mins. Season.
7. Arrange beef, polenta and vegetables on serving plates. Drizzle with mushroom sauce and garnish with thyme.

salt, polenta, whipping cream, butter, nutmeg, butter, beef tenderloin, olive oil, chanterelle mushrooms, port, balsamic vinegar, beef stock, cornflour, red onion, garlic, aubergine, fresh thyme, red pepper, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/30066 (may not work)