Beef Tenderloin & Creamy Truffle Polenta

🥘 Ingredients

• beef demi-glace
  1 unit
• beef tenderloin filets
  10 oz
• black pepper
• broccoli
  1 head
• butter
  3 tbsp
• chicken stock concentrate
  1 unit
• cream cheese
  1 oz
• dried thyme
  ¼ tsp
• garlic powder
  ½ tsp
• olive oil
  1 tbsp
• panko breadcrumbs
  ⅓ cup
• parmesan cheese
  2 tbsp
• precooked polenta
  9 oz
• salt
• shallot
  1 unit
• sour cream
  2 tbsp
• truffle seasoning
  1 tsp
• water
  ⅓ cup, ¼ cup

🍳 Cookware

• baking sheet
• small pot
• potato masher
• large skillet
• small bowl

1. 

   1

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

   broccoli: 1 head, shallot: 1 unit
2. 

   2

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

   olive oil: 1 tbsp, garlic powder: ½ tsp, dried thyme: ¼ tsp, salt, black pepper
3. 

   3

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

   precooked polenta: 9 oz, water: ⅓ cup, sour cream: 2 tbsp, cream cheese: 1 oz, chicken stock concentrate: 1 unit, parmesan cheese: 2 tbsp, butter: 1 tbsp, truffle seasoning: 1 tsp
4. 

   4

   Melt butter in a large skillet over medium-high heat. Add panko breadcrumbs , salt, and pepper; cook, stirring, until golden brown ⏱️ 3 minutes . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 1 tbsp, panko breadcrumbs: ⅓ cup
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 oil in pan used for panko over medium-high heat. Add beef and cook to desired doneness ⏱️ 4 minutes per side. Turn off heat; transfer beef to a cutting board and tent with foil to keep warm. Wipe out pan.

   beef tenderloin filets: 10 oz
6. 

   6

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

   water: ¼ cup, beef demi-glace: 1 unit, butter: 1 tbsp
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 cheese over broccoli and serve.