Beef Tenderloin Steak with Polenta Garnish with blue cheese

Beef tenderloin steak with side dish of polenta with blue cheese – detailed cooking recipe.

Recipe by Terry White Four Seasons Hotel Dublin Ireland

Share with friends: Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 slices (225 gr.) Beef tenderloin
2 tbsp. veal broth
110 ml. chicken broth
55 gr. blue mold roquefort cheese
110 gr. Shiitake mushrooms (cut legs)
4 small peeled Maui onion heads
1 tbsp. l powdered sugar
1 tbsp. l vegetable oil
55 gr. polenta
60 ml. fat cream
Salt and ground black pepper

Recipes with similar ingredients: beef, shiitake mushrooms, polenta, blue cheese, cream

Recipe preparation:

Preheat the oven to 180 ° C. To cook the onions, cut it into 4 parts (quarters), leaving the top so that the pieces do not split up. Gently fry the onion slices in a pan until golden brown. Sprinkle the onion with powdered sugar and bake in the oven until soft.
To make polenta, cut the mushrooms in half and fry in oil in a pan until soft and brown. Slice the cheese with blue mold 1 cm cubes. Bring the chicken stock to a boil and pour the polenta. Boil at low boil, stirring until the polenta will not become soft and uniform, about 20 minutes. Add cream, salt and pepper to taste and keep warm.
To assemble the dish, salt and pepper the meat, fry on hot pan until golden brown on all sides, approximately 3 min each with each. Dessert the pan with veal broth and boil it to the consistency of the syrup. Bring the tenderloin to the desired readiness in the oven with pieces of onion. Give the meat a break about 8 minutes While the meat is standing, gently warm polenta over low heat, adding mushrooms and blue cheese. Behind 2 minutes. add spices before serving.
To serve, place a large portion of polenta in the center of each plates, lay on top caramelized onions and meat. Pour steamed sauce meat and plate contents and serve with steamed vegetables (optional).