Roasted Garlic Beef Tenderloin Medallions On Soft Polenta Recipes

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ROASTED GARLIC BEEF TENDERLOIN MEDALLIONS ON SOFT POLENTA



Roasted Garlic Beef Tenderloin Medallions on Soft Polenta image

An elegant meal perfect for entertaining can be easy and quick - the beef and polenta is a terrific example.

Provided by Chef mariajane

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
6 garlic cloves, thinly sliced
salt and pepper
1 1/2 cups 10% half-and-half or 1 1/2 cups 18% table cream, divided
3/4 cup cornmeal
4 beef steaks, tenderloin medallions each about 2-inches thick
1/2 cup dry white wine
1 tablespoon all-purpose flour
1/2 cup canadian parmesan cheese, freshly grated
2 tablespoons fresh basil or 2 tablespoons parsley, chopped

Steps:

  • Preheat oven to 400°F '.
  • In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups 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 minutes or until golden; transfer half to a bowl, set skillet aside.
  • Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture.
  • Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes 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 minute.
  • Transfer to oven and roast for about 15 minutes 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 minute.
  • Whisk flour into remaining cream, gradually whisk into skillet. Simmer, whisking for about 2 minutes 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.

Nutrition Facts : Calories 343.9, Fat 20.6, SaturatedFat 12.4, Cholesterol 59.8, Sodium 279.6, Carbohydrate 25.7, Fiber 1.9, Sugar 0.7, Protein 9.9

BEEF TENDERLOIN MEDALLIONS W/ CREAMY CAFE SAUCE



Beef Tenderloin Medallions w/ Creamy Cafe Sauce image

This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests.

Provided by Melanie Campbell

Categories     Steaks and Chops

Time 45m

Number Of Ingredients 16

1 1/4 tsp folgers classic roast instant coffee crystals, divided
1/2 Tbsp balsamic vinegar
1 Tbsp crisco pure canola oil
1 tsp jarred roasted garlic
1/2 tsp salt
1/4 tsp black pepper
1 lb beef tenderloin, cut into 8 (1/2-inch) slices
2 Tbsp crisco baking sticks butter flavor all-vegetable shortening
1 pkg (8 oz) sliced white or baby portobello mushrooms
CREAMY BALSAMIC COFFEE SAUCE
1/3 c beef broth
2 Tbsp heavy cream
1 1/2 Tbsp balsamic vinegar
1 1/2 Tbsp dark brown sugar
1/4 tsp worcestershire sauce
cracked black pepper, if desired

Steps:

  • 1. DISSOLVE 1 teaspoon coffee crystals in balsamic vinegar. Add oil, roasted garlic, salt and pepper. Rub over all sides of beef medallions.
  • 2. HEAT butter shortening in large skillet over medium high heat. Sear beef 3 to 4 minutes per side for medium rare or to desired doneness. Transfer to plate, cover and keep warm. Saute mushrooms in skillet until lightly browned.
  • 3. WHISK remaining 1/4 teaspoon coffee crystals and broth in small bowl until dissolved. Add heavy cream and balsamic vinegar, brown sugar and Worcestershire sauce. Pour cream mixture into skillet with mushrooms. Bring to a boil over high heat, stirring constantly, until sauce just begins to thicken. Serve steaks drizzled with sauce. Garnish with cracked black pepper, if desired.

PAN-ROASTED BEEF MEDALLIONS



Pan-Roasted Beef Medallions image

I made this special dinner for 4 last New Year's Eve. Served with oven-roasted potatoes and steamed veggies it was a big hit. Try this next time you really want to impress your guests.

Provided by ElaineAnn

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 ounce) beef tenderloin, medallions 2 inches thick
3 tablespoons olive oil, divided
1 1/2 tablespoons fresh herbs, chopped
2 garlic cloves, minced
salt
fresh coarse ground black pepper, to taste

Steps:

  • NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
  • Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
  • Cover with plastic wrap and refrigerate overnight.
  • Remove from refrigerator and bring to room temperature before roasting.
  • Preheat oven to 400°.
  • Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
  • Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
  • Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
  • Prep time does not include overnight refrigeration.

Nutrition Facts : Calories 424.3, Fat 33.3, SaturatedFat 10.5, Cholesterol 98.3, Sodium 67.9, Carbohydrate 0.5, Protein 29

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