Beef Tenderloin & Creamy Truffle Polenta
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli
1 unit
Shallot
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
1 unit
Precooked Polenta
1.5 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Cream Cheese
(Contains Milk)
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains Milk)
2 g
Truffle Seasoning
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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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