Filet Mignon with Creamy Mushroom Sauce, served over Polenta Cakes

Polenta Cakes:

  • 2 cups polenta (corn grits)
  • 4 1/2 cups water
  • 1 1/2 cup milk
  • 1/2 cup grated Parmesan or Pecorino Romano cheese
  • 6 tablespoons unsalted butter
  • salt & pepper to taste

In a medium saucepan, bring the water and milk to a boil. Wisk in the polenta and stir constantly with a wooden spoon until it thickens. Remove from heat and add the butter, cheese and salt and pepper to taste; mix well until all is combined. Cover and let it stand for 5 minutes. Pour the polenta in a quarter sheet tray lined with cling plastic (see picture) and using a spatula, spread it evenly onto the pan. Let it cool completely and put it in the fridge for a couple of hours. Take the polenta out of the pan by pulling the edges of the cling plastic wrap and transfer it to a cutting board. Using a cookie or sandwich cutter, punch out polenta rounds. Heat oil and butter in a skillet and add polenta cakes. Fry until golden brown on one side. Transfer the polenta cakes to serving dish and top with the seared filet and sauce.

Mushroom Sauce:

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 3 cups fresh sliced mushrooms (I used baby Bella & Shitake mushrooms)
  • 4 cloves garlic cloves, minced
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup light cream
  • salt & pepper to taste

Heat butter and oil together. Add the sliced mushrooms to the pan and season with black pepper only. Allow mushrooms to fry until golden brown, then add the garlic and salt. Sauté until fragrant. Add the milk and cream and allow the sauce to simmer gently for about 7 minutes, or until the sauce has thickened and cooked through. Adjust salt & pepper to taste.

Pan-Seared Filet Mignon:

  • Season the steak generously with salt and pepper
  • Heat a generous amount of butter and olive oil in a cast iron skillet
  • Once the skillet is very hot and butter has melted, add a few cloves peeled garlic, fresh Thyme & Rosemary
  • Sear the filet for about 4 minutes on each side or until cooked through as desired. I like my filet medium cooked.

The polenta cakes & sauce can be made ahead the day before.

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