Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce Recipe

Name: Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 250u00b0F. 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.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 500 ml semi-skimmed milk, 1/2 tsp salt, 200 g polenta, 75 ml whipping cream, and more.

Yes, Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce

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