Beef Medallion with Polenta and Mushrooms

Ingredients

• 4 pieces beef medallions
• 1 cup instant polenta
• 8 oz mushrooms
• 3 cups chicken or beef broth
• 3 tbsp butter
• 2 tbsp olive oil
• 1 sprig fresh rosemary
• 1 to taste salt and pepper

Instructions

1. 1

   Season the 4 beef medallions generously with salt and pepper on both sides. Let them sit at room temperature for 10 minutes.

2. 2

   In a medium saucepan, bring 3 cups broth to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring often, until thick and creamy, about 5 minutes. Stir in 1 tbsp butter and season with salt.

3. 3

   While polenta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef medallions and sear until browned on both sides, about 3 minutes per side for medium-rare. Transfer to a plate and let rest.

4. 4

   In the same skillet, add 1 tbsp olive oil and the 8 oz sliced mushrooms. Cook over medium-high heat, stirring occasionally, until golden and tender, about 6 minutes. Add the remaining 2 tbsp butter and the rosemary sprig, and cook for 1 minute more.

5. 5

   Divide the polenta among 4 plates. Top with a beef medallion and spoon the mushrooms and pan juices over the top. Drizzle with a little olive oil and serve.

6. 6

   Garnish with extra rosemary if desired.

Tools you’ll need

• medium saucepan
• large skillet
• whisk
• wooden spoon
• cutting board
• knife

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