Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

Beef tenderloin steak with polenta and blue cheese garnish - a detailed recipe.

Ingredients:

• 4 pieces (225 g) of beef tenderloin
• 2 cups veal broth
• 110 ml chicken broth
• 55 g of Roquefort blue cheese
• 110 g shiitake mushrooms (stems removed)
• 4 small Maui onions, peeled
• 1 tbsp powdered sugar
• 1 tbsp. vegetable oil
• 55 gr. polenta
• 60 ml heavy cream
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, shiitake mushrooms, polenta, blue cheese, cream

We recommend

Preparation:

Step 1
• Preheat oven to 180°C.
  
  To prepare the onion, cut it into quarters, leaving the tops on to prevent the pieces from falling apart. Gently fry the onion pieces in a frying pan until golden brown. Sprinkle the onion generously with powdered sugar and bake in the oven until soft.
Step 2
• To make the polenta, halve the mushrooms and sauté in butter in a skillet until soft and browned. Cut the blue cheese into 1-cm cubes. Bring the chicken broth to a boil and add the polenta. Simmer, stirring occasionally, until the polenta is soft and smooth, about 20 minutes. Add cream, salt, and pepper to taste, and keep warm.
Step 3
• To assemble the dish, season the meat with salt and pepper and fry in a hot frying pan until golden brown on all sides, about 3 minutes per side. Deglaze the pan with the veal broth and reduce it to a syrupy consistency.
  
  Finish the tenderloin in the oven to your desired doneness, topped with onion slices. Let the meat rest for about 8 minutes. While the meat is resting, gently reheat the polenta over low heat, adding the mushrooms and blue cheese. Season with spices 2 minutes before serving.
Step 4
• To serve, place a generous portion of polenta in the center of each plate, top with caramelized onions and meat. Pour the reduced sauce over the meat and the contents of the plate, and serve with steamed vegetables (optional).

Votes: 2

Author of the recipe - Terry White, Four Seasons Hotel, Dublin, Ireland