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
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Ingredients
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24 ounces
Beef Medallions
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4 ounces
Sliced Portobello Mushrooms
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1
Polenta Package
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2 ounces
whisky
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1 teaspoon
chopped shallots
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1 tablespoon
chopped sage
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4 ounces
Beef flavor Better than Bouillion (4 oz of water mixed with about 1/2 tsp of the bouillion paste, to taste)
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1/2 teaspoon
unsalted butter
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1
oil for sauteeing
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4 ounces
parmesan cheese
Directions
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In hot pan, sauté beef tenderloin medallions.
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Turn and add mushrooms, saute
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Add shallots
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Add whiskey and flambe!
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Remove meat from pan
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Add beef flavor Better than Bouillon and simmer for 5 minutes
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return meat to pan and simmer to desired doneness
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while meat is cooking, slice 4 rounds of polenta. Choose your method to heat them - preferably grill or broil with a little parmesan cheese
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while polenta is heating, stir sage and butter into the meat sauce
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arrange 2 medallions on top of one polenta round and pour mushroom sage sauce over each one. Serve with fresh sage sprigs, if desired.
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