Beef Tenderloin on Creamy Polenta

8 persons

Difficulty

Ingredients

PAN-SEARED BEEF TENDERLOIN INGREDIENTS
500g	Beef Tenderloin
100ml	Olive Oil
20g	Garlic
1 sprig	Rosemary
To taste	Salt, Finely ground black pepper
CREAMY POLENTA INGREDIENTS
100ml	Blue Band Multipurpose Cream
200g	Polenta (instant or medium-grain type)
100ml	Chicken stock (or beef/vegetable stock)
100ml	Unsweetened fresh milk
20ml	Maple Syrup
15g	Unsalted Creamery Butter
20g	Shredded Parmesan Cheese
RED WINE SAUCE INGREDIENTS
500ml	Beef broth
150ml	Red wine
1	Onion
1	Carrot
1-2	Celery
1	Garlic
5g	Tomato Paste
1-2	Bay Leaf
1-2	Thyme
10g	Unsalted Creamery Butter
DECORATIVE MATERIALS
120g	Cherry tomatoes
70g	Kale
35g	Pistachios (shelled, unsalted)
For frying	Oil

Instructions

COOKING RED WINE SAUCE

Finely chop the onion, carrot, and celery. Add them to a large pot with a little oil and sauté until fragrant.
Add the tomato paste, stir well, and cook for another 2 minutes.
Pour in the red wine, bring to a boil, and scrape the bottom of the pot with a spoon. Cook until the wine is reduced by half.
Add the beef stock, garlic, bay leaves, and thyme. Bring to a boil, then reduce to low heat, skimming off any foam. Continue simmering until the sauce thickens and reduces to about 200–250 ml.
Strain through a fine sieve, discard the solids. Let cool completely, then transfer to an airtight container and store in the refrigerator.

DRIED CHEESE TOMATOES

Halve the cherry tomatoes and arrange them on a baking tray lined with parchment paper.
Sprinkle with salt, sugar, and pepper, then drizzle lightly with olive oil. Add a few sprigs of thyme if desired.
Roast at 100–120°C for 2–3 hours until the tomatoes are slightly shriveled but still soft and moist inside. Let cool, then store in an airtight container in the refrigerator.

PREPARATION

Beef: Cut the beef tenderloin into 50–60g portions. Season with salt, pepper, and a little olive oil. Wrap tightly and refrigerate.
Kale: Wash thoroughly and dry completely. Remove the tough stems, keeping only the leaves.
Pistachios: Lightly toast until fragrant, then crush coarsely.

COOKING POLENTA

Bring the stock and milk to a boil in a large pot.
Gradually whisk in the polenta, stirring constantly with a balloon whisk to prevent lumps.
Reduce the heat to low and cook, stirring continuously for 15–20 minutes, until the polenta is soft and thickened.
Remove from heat and add Blue Band Multipurpose Cream, unsalted butter, maple syrup, and Parmesan. Stir until smooth and creamy.
Season with salt and white pepper to taste. Cover to keep warm. If the mixture thickens too much, adjust with a splash of hot milk.

PREPARATION BEFORE SERVING

Warm the red wine sauce over low heat, then remove from the stove. Whisk in cold butter cubes one at a time until the sauce is glossy and smooth.
Fry the kale: Heat oil and fry the kale leaves for 1–2 minutes until crispy. Transfer to paper towels to drain and sprinkle with salt.
Sear the beef:
1. Heat a cast-iron skillet or heavy-bottomed pan. Add olive oil, crushed garlic, and a sprig of rosemary.
2. Sear the beef for 1.5–2 minutes per side to achieve medium-rare.
3. Remove and let rest on a rack for 5–7 minutes before slicing.

FOOD PRESENTATION

Spread a layer of hot polenta on the bottom of the plate.
Slice the beef into 0.5 cm-thick pieces and arrange 2–3 slices on top.
Spoon 1 tablespoon of red wine sauce around the beef.
Garnish with oven-dried cherry tomatoes and crispy fried kale leaves.
Sprinkle with crushed pistachios and serve immediately.

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Beef Tenderloin on Creamy Polenta

Ingredients

PAN-SEARED BEEF TENDERLOIN INGREDIENTS

500g

Beef Tenderloin

100ml

Olive Oil

20g

Garlic

1 sprig

Rosemary

To taste

Salt, Finely ground black pepper

CREAMY POLENTA INGREDIENTS

100ml

Blue Band Multipurpose Cream

200g

Polenta (instant or medium-grain type)

100ml

Chicken stock (or beef/vegetable stock)

100ml

Unsweetened fresh milk

20ml

Maple Syrup

15g

Unsalted Creamery Butter

20g

Shredded Parmesan Cheese

RED WINE SAUCE INGREDIENTS

500ml

Beef broth

150ml

Red wine

Onion

Carrot

1-2

Celery

Garlic

Tomato Paste

1-2

Bay Leaf

1-2

Thyme

10g

Unsalted Creamery Butter

DECORATIVE MATERIALS

120g

Cherry tomatoes

70g

Kale

35g

Pistachios (shelled, unsalted)

For frying

Oil

Instructions

Step 1

Finely chop the onion, carrot, and celery. Add them to a large pot with a little oil and sauté until fragrant.
Add the tomato paste, stir well, and cook for another 2 minutes.
Pour in the red wine, bring to a boil, and scrape the bottom of the pot with a spoon. Cook until the wine is reduced by half.
Add the beef stock, garlic, bay leaves, and thyme. Bring to a boil, then reduce to low heat, skimming off any foam. Continue simmering until the sauce thickens and reduces to about 200–250 ml.
Strain through a fine sieve, discard the solids. Let cool completely, then transfer to an airtight container and store in the refrigerator.

Step 2

Halve the cherry tomatoes and arrange them on a baking tray lined with parchment paper.
Sprinkle with salt, sugar, and pepper, then drizzle lightly with olive oil. Add a few sprigs of thyme if desired.
Roast at 100–120°C for 2–3 hours until the tomatoes are slightly shriveled but still soft and moist inside. Let cool, then store in an airtight container in the refrigerator.

Step 3

Beef: Cut the beef tenderloin into 50–60g portions. Season with salt, pepper, and a little olive oil. Wrap tightly and refrigerate.
Kale: Wash thoroughly and dry completely. Remove the tough stems, keeping only the leaves.
Pistachios: Lightly toast until fragrant, then crush coarsely.

Step 4

Bring the stock and milk to a boil in a large pot.
Gradually whisk in the polenta, stirring constantly with a balloon whisk to prevent lumps.
Reduce the heat to low and cook, stirring continuously for 15–20 minutes, until the polenta is soft and thickened.
Remove from heat and add Blue Band Multipurpose Cream, unsalted butter, maple syrup, and Parmesan. Stir until smooth and creamy.
Season with salt and white pepper to taste. Cover to keep warm. If the mixture thickens too much, adjust with a splash of hot milk.

Step 5

Warm the red wine sauce over low heat, then remove from the stove. Whisk in cold butter cubes one at a time until the sauce is glossy and smooth.
Fry the kale: Heat oil and fry the kale leaves for 1–2 minutes until crispy. Transfer to paper towels to drain and sprinkle with salt.
Sear the beef:
1. Heat a cast-iron skillet or heavy-bottomed pan. Add olive oil, crushed garlic, and a sprig of rosemary.
2. Sear the beef for 1.5–2 minutes per side to achieve medium-rare.
3. Remove and let rest on a rack for 5–7 minutes before slicing.

Step 6

Spread a layer of hot polenta on the bottom of the plate.
Slice the beef into 0.5 cm-thick pieces and arrange 2–3 slices on top.
Spoon 1 tablespoon of red wine sauce around the beef.
Garnish with oven-dried cherry tomatoes and crispy fried kale leaves.
Sprinkle with crushed pistachios and serve immediately.

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Beef Tenderloin on Creamy Polenta

Ingredients

Instructions

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