Beef Tenderloin & Creamy Truffle Polenta

🥘 Ingredients

• aluminum foil
• beef demi-glace
  2 unit
• beef tenderloin filets
  20 oz
• broccoli
  1 lb
• butter
  1 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
• cream cheese
  1/2 c
• dried thyme
  2 tsp
• garlic powder
  2 tsp
• panko breadcrumbs
  ½ cup
• paper towels
• parmesan cheese
  6 tbsp
• pepper
• precooked polenta
  2 unit
• salt
• shallot
  1 unit
• sour cream
  3 tbsp
• truffle seasoning
  4 g
• water
  1/3 c

🍳 Cookware

• baking sheet
• small pot
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince half the shallot (whole shallot for 4 servings).

   broccoli: 1 lb, shallot: 1 unit
2. 

   2

   Toss broccoli on a baking sheet with a drizzle of cooking oil , half the garlic powder , half the dried thyme , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 15 minutes to ⏱️ 20 minutes .

   cooking oil, garlic powder: 2 tsp, dried thyme: 2 tsp, salt, pepper
3. 

   3

   Meanwhile, in a small pot , combine precooked polenta and water (2/3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher, until mostly smooth, ⏱️ 30 seconds to ⏱️ 60 seconds . Add sour cream , cream cheese , chicken stock concentrate , half the parmesan cheese , butter (2 TBSP for 4), and as much truffle seasoning as you like. Whisk until cheese melts and polenta is simmering and thickened, ⏱️ 2 minutes to ⏱️ 3 minutes more. Season with salt and pepper to taste. Keep covered off heat until ready to serve.

   precooked polenta: 2 unit, water: 1/3 c, sour cream: 3 tbsp, cream cheese: 1/2 c, chicken stock concentrate: 2 unit, parmesan cheese: 6 tbsp, butter: 1 tbsp, truffle seasoning: 4 g
4. 

   4

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan , preferably nonstick, over medium-high heat. Add panko breadcrumbs , salt , and pepper ; cook, stirring, until golden brown, ⏱️ 3 minutes to ⏱️ 5 minutes . Turn off heat; transfer to a small bowl . Wipe out pan.

   panko breadcrumbs: ½ cup, salt, pepper
5. 

   5

   Meanwhile, pat beef tenderloin filets dry with paper towels and season generously all over with remaining garlic powder, remaining thyme, salt, and pepper. Heat a drizzle of cooking oil in pan used for panko over medium-high heat. Add beef and cook to desired doneness, ⏱️ 4 minutes to ⏱️ 7 minutes per side. Turn off heat; transfer beef to a cutting board and tent with aluminum foil to keep warm. Wipe out pan.

   beef tenderloin filets: 20 oz, paper towels, aluminum foil
6. 

   6

   Heat a drizzle of cooking oil in pan used for beef over medium-high heat. Add minced shallot and cook, stirring occasionally, until browned and tender, ⏱️ 30 seconds to ⏱️ 60 seconds . Stir in 1/4 cup water (1/3 cup for 4 servings), beef demi-glace , and any resting juices from beef. Simmer, stirring occasionally, until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); taste and season with salt and pepper if desired.

   beef demi-glace: 2 unit
7. 

   7

   Once broccoli is done, carefully toss on sheet with toasted panko until evenly coated. Before serving, stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. Divide broccoli, polenta, and beef between plates. Spoon shallot sauce over beef. Sprinkle remaining Parmesan over broccoli and serve. Beef is fully cooked when internal temperature reaches 145 degrees.