Preheat oven to 400°F (200°C). In a deep saucepan, bring 1 cup (250 mL) of the cream and 2-1/2 cups (625 mL) water to a boil over medium-high heat.

Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and sauté for about 5 min or until golden; transfer half to a bowl. Set skillet aside.

Mash reserved garlic with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper in bowl; stir into boiling cream mixture. Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about 15 min or until polenta is thick.

Meanwhile, return skillet with garlic to high heat; heat until sizzling. Season beef medallions with salt and pepper; add to skillet and sear each side for 1 min. Transfer to oven and roast for about 15 min for medium-rare or until desired doneness. Transfer beef to a warmed plate; tent with foil.

Return skillet to medium-high heat and pour in wine; boil scraping up brown bits for 1 min. Whisk flour into remaining Cream; gradually whisk into skillet. Simmer, whisking, for about 2 min or until slightly thickened. Season to taste with salt and pepper

Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.

Cooking Tip: In place of the beef tenderloin, you can use 1 lb (500 g) pork tenderloin, cut into 1-inch (2.5 cm) thick medallions. Reduce roasting time to 10 min or until just a hint of pink remains in pork.

For the Adventurous: Use Madeira or port instead of white wine and Canadian Blue cheese instead of Parmesan.