Kobe Beef Tenderloin

With Manchego Cheese Polenta, Pearl Onions, Pancetta, And Maple Cap Mushrooms

 

Manchego Cheese Polenta

  • 2 tablespoons of minced shallot
  • 2 tablespoons of minced garlic
  • 4 tablespoons butter
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 (2 ounce) box polenta
  • 1/2 cups grated Parmesan cheese
  • 1 1/2 cup grated Manchego cheese
  • 1 (28 ounce) can diced tomatoes, drained
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon ground pepper

 

  • 8 portions beef tenderloin (about 6 ounces each)
  • 1 recipe Manchego Cheese Polenta
  • All purpose flour
  • Vegetable oil
  • 1 cup pearl onions
  • 1 cup diced, rendered pancetta
  • 1 cup hydrated maple cap mushrooms
  • 2 tablespoons butter, divided
  • 1/2 tablespoon minced shallots
  • 1/2 tablespoon minced garlic
  • 1/2 cup chicken broth
  • 1 tablespoon chopped parsley

Beef demi-glace; for garnish

For polenta, sweat shallots and garlic in butter in heavy bottom, 2-quart saucepan. Add chicken broth and cream; bring to a boil. Add polenta, stirring constantly. Stir in cheeses, tomatoes, and parsley until creamy. Season with salt and pepper. Spread on oiled cookie sheet. Set aside. Cool.

Season and grill tenderloin to 130ºF internal temperature for medium rare or 120ºF for rare. Let stand a few minutes and slice each portion into 4 pieces. Cut the Manchego Cheese Polenta into sticks, coat with a little flour and fry in a pan with vegetable oil until golden brown, about 5 minutes. Remove and keep warm. Then, sauté onions, pancetta, and mushrooms in butter with shallots and garlic. Deglaze pan with chicken broth and finish with parsley and remaining butter.

Using your favorite plates, arrange polenta sticks to side of plate. Then, spoon sautéed mixture in center of plate and top with sliced tenderloin. Drizzle with a little beef demi-glace.

Serves 8