---
title: Beef Tenderloin & Creamy Truffle Polenta
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-tenderloin-and-creamy-truffle-polenta-66fc1da4f7f79adb61ec7c34
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: Medium
allergens: [Milk, Wheat]
tags: [New, Comfort Food, Date Night]
rating: 4.0
rating_count: 368
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the truffle polentas rich taste
  - theme: Ease of prep
    text: Several noted the recipe was time-consuming
image: "https://images.recipes.furrysalamander.com/beef-tenderloin-creamy-truffle-polenta.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut @broccoli{1%head} into bite-size pieces if necessary. Halve, peel, and mince half the @shallot{1%unit}.

Toss broccoli on a #baking sheet{} with a drizzle of @olive oil{1%tbsp}, half the @garlic powder{½%tsp}, half the @dried thyme{¼%tsp}, @salt{}, and @black pepper{}. Roast on top rack until browned and tender ~{15%minutes}.

Meanwhile, in a #small pot{}, combine @precooked polenta{9%oz} and @water{⅓%cup} over medium heat. Cook, mashing with a #potato masher{}, until mostly smooth ~{30%seconds}. Add @sour cream{2%tbsp}, @cream cheese{1%oz}, @chicken stock concentrate{1%unit}, half the @parmesan cheese{2%tbsp}, @butter{1%tbsp}, and as much @truffle seasoning{1%tsp} 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.

Melt @butter{1%tbsp} in a #large skillet{} over medium-high heat. Add @panko breadcrumbs{⅓%cup}, salt, and pepper; cook, stirring, until golden brown ~{3%minutes}. Turn off heat; transfer to a #small bowl{}. Wipe out pan.

Meanwhile, pat @beef tenderloin filets{10%oz} 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.

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{¼%cup}, @beef demi-glace{1%unit}, and any resting juices from beef. Simmer, stirring occasionally, until thickened ~{2%minutes}. Turn off heat. Stir in @butter{1%tbsp}; taste and season with salt and pepper if desired.

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.