Plating Assignment: 1 of 4

This meal was exactly what I needed today. Warm, creamy polenta is perfect on a cold, rainy day especially when paired with a tender cut of beef. I simmered the polenta for a little over a half hour at which point, I turned my attention to the protein. After searing the tenderloin, while allowing it to rest, I deglazed the pan with some stock and shallots. Once reduced, I added a knob of butter and set aside.

I dressed the salad with just a bit of olive oil, salt, and pepper along with a some colorful baby tomatoes. The acidity of the tomatoes was more than enough for the salad. I plated the polenta first, and then the salad and tenderloin. Lastly, I spooned a bit of the shallot jus over the beef. Had I had more, I probably would have poured it over the polenta as well. By plating in the order I did, I was able to achieve a bit of height and flow so that your eye starts at the beef and ends of the polenta; which echos my taste buds desires!