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1
Preheat oven to 350 degrees F.
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2
To prepare the onions, cut the onions into 4 wedges (quarters) leaving the top on so the pieces stay together.
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3
Gently saute the pieces in a pan until golden brown.
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4
Sprinkle the onions generously with caster sugar and roast in the oven until soft.
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5
To make the polenta, cut the mushrooms in half and saute with oil in a pan until soft and brown and set aside.
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6
Cut the blue cheese into 1/4-inch cubes and set aside.
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7
Bring the chicken stock to a boil and add the polenta.
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8
Continue to stir while gently simmering until the polenta is soft and smooth, about 20 minutes.
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9
Add the cream and salt and pepper, to taste, and keep warm.
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10
To assemble the dish, season the tenderloins with salt and pepper and sear in a hot pan until golden brown on all sides, about 3 minutes per side.
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11
Deglaze the pan with veal stock and reduce to a syrup consistency.
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12
Finish tenderloins in oven with onion pieces until desired degree of doneness is reached.
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13
Allow meat to rest for approximately 8 minutes.
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14
While tenderloin is resting, gently heat the polenta over low heat, adding mushrooms and blue cheese, and adjusting the seasoning 2 minutes before serving.
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15
To serve, place a generous spoonful of polenta in the center of each plate, top with caramelized onions, and put tenderloins on top.
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16
Spoon stock reduction over and around the tenderloins and serve with steamed vegetables, if desired.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
