Beef Tenderloin With Polenta, Ratatouille And Chant

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: 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

Servings: persons

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

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.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 2 cups 2% milk, 7 ounces polenta, 1/3 cup heavy cream, 2 tablespoons butter, 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.

That's it — enjoy your meal!

Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions