Bold Pan-Seared Beef Tenderloin with Truffle Polenta and Red Wine Reduction

Ingredients

• 4 pieces beef tenderloin steaks, each about 6 oz, trimmed
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

• 1 cup polenta
• 4 cups chicken stock, low sodium
• 1 cup heavy cream
• 2 tablespoons truffle oil
• 1 cup Parmesan cheese, grated
• 1 teaspoon salt

• 1 cup red wine, Cabernet Sauvignon or similar
• 1 cup beef stock, low sodium
• 2 shallots shallots, finely chopped
• 2 tablespoons unsalted butter, cold, cubed
• 1 teaspoon sugar

Method

1. 01
   Season the beef tenderloin steaks generously with sea salt and freshly ground black pepper on both sides.
2. 02
   Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side, until a golden crust forms.
3. 03
   Reduce heat to medium, add butter and chopped rosemary to the skillet. Baste the steaks with the melted butter for 1-2 minutes, then remove from the pan and let rest.
4. 04
   In a saucepan, bring chicken stock to a boil, then slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 20 minutes until thick and creamy.
5. 05
   Stir in heavy cream, truffle oil, Parmesan cheese, and salt into the polenta. Adjust seasoning if necessary.
6. 06
   For the reduction, in the same skillet used for the steaks, add shallots and cook until translucent. Pour in red wine and beef stock, bring to a boil, and reduce by half.
7. 07
   Stir in sugar, then whisk in cold butter cubes one at a time until the sauce is glossy and slightly thickened.
8. 08
   To serve, spoon truffle polenta onto plates, top with beef tenderloin steaks, and drizzle with red wine reduction.