Roasted Garlic Beef Tenderloin Medallions On Soft Polenta Recipes

Steps:

• Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.

Steps:

• Preheat oven to 400°F '.
• In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat.
• Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and sauté for about 5 minutes or until golden; transfer half to a bowl, set skillet aside.
• Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture.
• Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick.
• 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.
• Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness.
• Transfer beef to a warmed plate; tent with foil.
• Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute.
• 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.
• Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.