Roasted Garlic Beef Tenderloin Medallions On Soft Polenta Recipes

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.

Steps:

• In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
• To build the Polenta Napoleon:
• Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.