Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce
- 2 cups 2% milk
- 7 ounces polenta
- 1/3 cup heavy cream
- 2 tablespoons butter
- grated nutmeg freshly, to taste
- 2 tablespoons clarified butter
- 28 ounces beef tenderloin medallions
- 3 tablespoons olive oil
- 5 1/4 ounces chanterelle mushrooms halved
- 1/3 cup port
- 2 tablespoons balsamic vinegar
- 2 cups beef stock
- 2 tablespoons cornstarch mixed with a little water until smooth
- 1 red onion peeled, cut into thin rings
- 2 cloves garlic minced
- 1 eggplant quartered, sliced
- 1/2 bunch fresh thyme a little reserved for garnish, remaining leaves stripped from stems
- 1 red pepper deseeded, diced
- 8 3/4 ounces cherry tomatoes halved
- 250 grams cherry tomatoes halved
- Preheat oven to 250u0b0F. Line a baking tray with parchment paper.
- 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.
- 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.
- 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.
- Remove beef from oven, loosely cover with foil and let rest for 10 mins.
- 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.
- Arrange beef, polenta and vegetables on serving plates. Drizzle with mushroom sauce and garnish with thyme.
milk, polenta, heavy cream, butter, nutmeg freshly, butter, beef tenderloin, olive oil, mushrooms, port, balsamic vinegar, beef stock, cornstarch, red onion, garlic, eggplant, thyme, red pepper, tomatoes, tomatoes
Taken from www.yummly.com/recipe/Beef-Tenderloin-with-Polenta_-Ratatouille-and-Chanterelle-Mushroom-Sauce-1399630 (may not work)