Beef Tenderloin With Polenta, Ratatouille And Chanterelle Mushroom Sauce - cooking recipe

Ingredients

500 ml semi-skimmed milk
1/2 tsp salt
200 g polenta
75 ml whipping cream
25 g butter
None None Freshly grated nutmeg, according to taste
2 tbsp clarified butter
4 None beef tenderloin medallions (about 200g each)
3 tbsp olive oil
150 g chanterelle mushrooms, halved if large
75 ml port
1-2 tbsp balsamic vinegar
400 ml beef stock
1-2 tbsp cornflour, mixed with a little water until smooth
1 None red onion, peeled and cut into thin rings
2 cloves garlic, peeled and crushed
1 None aubergine, quartered and sliced
15 g fresh thyme, little reserved for garnish, remaining leaves stripped from stems
1 None red pepper, deseeded and diced
250 g cherry tomatoes, halved

Preparation

Preheat oven to 250\u00b0F. Line a baking tray with parchment paper.
In a saucepan, bring milk, 1/2 tsp salt and 2 cups water to a boil. Whisk in polenta then simmer over low heat for 8-10 mins, stirring occasionally, until liquid has been absorbed. Remove from heat and stir in cream and butter. Season and add a pinch of nutmeg. Keep warm, stirring occasionally.
Season beef. Melt clarified butter in a frying pan. Sear beef over high heat for 3-4 mins, turning. Transfer to prepared tray and roast for 10-12 mins.
Add 1 tbsp olive oil to pan juices. Saute mushrooms for 2-3 mins. Add port, vinegar and stock. Bring to a boil and cook for 10 mins. Add cornstarch slurry and simmer for 1 min. Season. Keep warm.
Remove beef from oven, loosely cover with foil and let rest for 10 mins.
Heat remaining oil in a large frying pan. Saute onion and garlic for 2-3 mins. Add eggplant and saute for 2 mins. Add thyme, pepper and tomatoes. Cook for 5 mins. Season.
Arrange beef, polenta and vegetables on serving plates. Drizzle with mushroom sauce and garnish with thyme.