Roasted Garlic Beef Tenderloin Medallions On Soft Polenta - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F '.
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 saute 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.