Italian · Serves 2
with Crunchy Roasted Broccoli, Shallot Sauce & Parmesan
Enjoy a restaurant-quality meal any night of the week with this sumptuous dinner. You’ll pair juicy seared beef tenderloins with creamy truffle and Parmesan polenta that cooks up in a flash. Roasted broccoli with crispy panko breadcrumbs is a perfect side, and a homemade shallot pan sauce makes for a luxe finishing touch.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Have, peel, and mince half the shallot (whole shallot for 4 servings).
Toss broccoli on a baking sheet with a drizzle of oil, half the garlic powder, half the thyme, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
Meanwhile, in a small pot, combine polenta and 1/3 cup water (2/3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher, until mostly smooth, 30-60 seconds.
Add sour cream, cream cheese, stock concentrate, half the Parmesan, 1 TBSP butter (2 TBSP for 4), and as much truffle seasoning as you like.
Whisk until cheese melts and polenta is simmering and thickened, 2-3 minutes more. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko, salt, and pepper; cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
Meanwhile, pat beef* dry with paper towels and season generously all over with remaining garlic powder, remaining thyme, salt, and pepper.
Heat a drizzle of oil in pan used for panko over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer beef to a cutting board and tent with foil to keep warm. Wipe out pan.
Heat a drizzle of oil in pan used for beef over medium-high heat. Add minced shallot and cook, stirring occasionally, until browned and tender, 30-60 seconds.
Stir in 1⁄4 cup water (1/3 cup for 4 servings), demi-glace, and any resting juices from beef. Simmer, stirring occasionally, until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); taste and season with salt and pepper if desired.
Once broccoli is done, carefully toss on sheet with toasted panko until evenly coated.
Before serving, stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water.
Divide broccoli, polenta, and beef between plates. Spoon shallot sauce over beef. Sprinkle remaining Parmesan over broccoli and serve.
Beef is fully cooked when internal temperature reaches 145°.
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