I had a version if this at a Tucson restaurant years ago. I created my own version when I couldn't find the original recipe. It is ideal if you make your own polenta, but works well with a prepackaged brand as well. It has a great mix of texture and it is fun to set on fire! —Jenispacepod
Sliced Portobello Mushrooms
Beef flavor Better than Bouillion (4 oz of water mixed with about 1/2 tsp of the bouillion paste, to taste)
oil for sauteeing
In This Recipe
In hot pan, sauté beef tenderloin medallions.
Turn and add mushrooms, saute
Add whiskey and flambe!
Remove meat from pan
Add beef flavor Better than Bouillon and simmer for 5 minutes
return meat to pan and simmer to desired doneness
while meat is cooking, slice 4 rounds of polenta. Choose your method to heat them - preferably grill or broil with a little parmesan cheese
while polenta is heating, stir sage and butter into the meat sauce
arrange 2 medallions on top of one polenta round and pour mushroom sage sauce over each one. Serve with fresh sage sprigs, if desired.