This recipes seems to be complicate and long, but if you read the recipe in advance and prepare this as suggest you will be able to prepare all in a reasonable time.
I placed the accent of this recipe on the herbs especially in my flavored salt which I love so much.
Alternative is replacing the basil-salt by a mixture of salt and finely chopped basil.
The other flavor from the garden comes from the rosemary! In this case it is very important that you fry it very gently and prevent turning brown.
Scented Beef Tenderloin with Polenta Squares
- 300 ml water
- 80 g corn flour (or quick cooking polenta flour)
- 50 g light cream cheese
- 30 g parmesan cheese
- 12 black olives, pitted and chopped
- 2 tablespoons red pepper, finely diced
- 1/2 teaspoon basil salt or 1/2 teaspoon salt + 5 basil leaves chopped
- Pepper to taste
- 2 beef tenderloin steaks
- 1/2 teaspoon balsamic vinegar cream
- Seasoned salt to taste (I used my basil salt)
- Pepper to taste
- 2 tablespoon olive oil
- 1 tablespoon butter
- 2 tender rosemary springs
- 1 tablespoon white balsamic vinegar (dark balsamic vinegar works as well)
- 1/2 cup broth
- 1 tablespoon olive oil
- 1/2 red onion finely diced
- 1 zucchini
- 1 red pepper
- Salt and pepper to taste ( I used my basil salt)
- teaspoon basil salt to taste or teaspoon salt + basil leaves chopped to taste
- Marinate the meat with the balsamic cream, salt and pepper for about 30 minutes (the time you need to prepare the polenta and vegetables)
- Bring water to boil, add corn flour and stir until water is adsorbed. Remove from heat.
- Add cheeses, olives, red pepper and season with salt and pepper to taste. Stir well o combine.
- Press the polenta into square molds (or a bigger mold and cut into pieces when cold).
- Let cool down until firm, remove form the mold and place on an oven safe plate. Place into the oven and keep warm (about 90°C).
- In the meanwhile fry the vegetables at medium low heat in a skillet with the oil and season to taste. Set aside in a warm place until serving.
- In a skillet heat at very low heat the oil and the butter for the meat. Place the rosemary springs in the skillet and let dry slowly to give a delicate flavor to the oil and butter mix. Don’t heat too much and don’t let the rosemary turn brown. When the rosemary is dry remove it from the skillet and set aside. Pour 3/4 of the oil and butter mix into a small bowl add the white balsamic vinegar.
- Preheat the broiler.
- Now heat the remaining oil and butter mix to high. When the temperature is reached, place the meat in it and fry the steaks for 2 minutes on each side (or more if you prefer well done), then wrap well into foil to rest for about 5 minutes. In the meantime dissolve the fond with the broth. Sieve the broth into the cup with scented oil.
- Place the polenta under the broiler for about 3-5 minutes! Check from time to time.
- Arrange the broiled polenta with the rosemary spring and vegetables on the plates (best if using warm plates). Now unwrap the meat, pour the juice into the bowl with the rosemary-oil and the broth. Adjust the meat on the plates and serve with bowl with the sauce.
- I sprinkled some salt with the dried basil flowers over the meat just before serving!
Ww 32 smart points per portion (meat + polenta + vegetables)