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View more "Main Dishes" recipes Roasted Garlic Beef Tenderloin Medallions on Soft Polenta Recipe

Roasted Garlic Beef Tenderloin Medallions on Soft Polenta

Dairy Farmers of Canada
Add to Calendar 09/17/2019 10:00 AM 09/17/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tbsp (30 mL) butter
6 minced garlic cloves
Salt and pepper, to taste
1 1/2 cups (375 mL) 10 % cream or 18 % cream
3/4 cup (180 mL) cornmeal
4 beef tenderloin medallions, each about 2 inches (5 cm) thick
1/2 cup (125 mL) dry white wine
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
2 tbsp (30 mL) chopped fresh basil or fresh parsley

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/roasted-garlic-beef-tenderloin-medallions-on-soft-polenta?source=calendar
Roasted Garlic Beef Tenderloin Medallions on Soft Polenta true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 25 mins
  • Yields 4 servings

An elegant meal perfect for entertaining can be easy and quick – this beef and polenta is a terrific example. Serve tender-crisp green beans on the side.

  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 25 mins
  • Yields 4 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 tbsp (30 mL) butter
6 minced garlic cloves
Salt and pepper, to taste
1 1/2 cups (375 mL) 10 % cream or 
18 % cream
3/4 cup (180 mL) cornmeal
4 beef tenderloin medallions, each about 2 inches (5 cm) thick
1/2 cup (125 mL) dry white wine
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
2 tbsp (30 mL) chopped fresh basil or 
fresh parsley

Preparation

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 Canadian Parmesan cheese and basil into polenta and divide among 4 serving plates; place beef on top and spoon sauce over top.

Tips

Cooking Tip: In place of the beef tenderloin, you can use 1 lb (450 g) pork tenderloin, cut into 1-inch (2 1/2 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.

104 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 605 Calories
Protein: 48 g
Carbohydrate: 26 g
Fat: 32 g
Fibre: 1.9 g
Sodium: 373 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 26 % / 291 mg
Vitamin B12: 123 %
Selenium: 109 %
Zinc: 92 %
Vitamin B6: 69 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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