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Author Notes: 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
- 24 ounces Beef Medallions
- 4 ounces Sliced Portobello Mushrooms
- 1 Polenta Package
- 2 ounces whisky
- 1 teaspoon chopped shallots
- 1 tablespoon chopped sage
- 4 ounces Beef flavor Better than Bouillion (4 oz of water mixed with about 1/2 tsp of the bouillion paste, to taste)
- 1/2 teaspoon unsalted butter
- 1 oil for sauteeing
- 4 ounces parmesan cheese
- In hot pan, sauté beef tenderloin medallions.
- Turn and add mushrooms, saute
- Add shallots
- 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.
- This recipe was entered in the contest for Your Best Dish You (Intentionally) Set on Fire