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: 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.

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: 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.

Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce

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