Beef Tenderloin with Creamy Polenta & Fresh Greens

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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. More…

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!

beef

I claim my steak!

Unit 17: Meat packs a lot of material into one unit but no graded assignments. I found this odd; however it does not diminish the amount of information I benefited from. Useful info on the basics of coagulation and how it affects the texture and juiciness of protein, the different cuts of meat, prepping the meat, and finally cooking it are discussed at length. A few things that I took away from this unit that I thought were worth emphasizing include… More…

An obvious cry for attention!

An obvious cry for attention!

Unit 17: Meat packs a lot of material into one unit but no graded assignments. I found this odd; however it does not diminish the amount of information I benefited from. Useful info on the basics of coagulation and how it affects the texture and juiciness of protein, the different cuts of meat, prepping the meat, and finally cooking it are discussed at length.

A few things that I took away from this unit that I thought were worth emphasizing include…

  • bringing the meat to room temp or close to it before cooking. This allows for a shorter cooking time and thus moister final product.
  • the temperature increase in a resting roast that has been roasted at a high temperature will be far more than if the roast was cooked at a low temperature.
  • to avoid the steak sticking in a pan, heat the pan, add the oil, and then add the steak.
  • marbling is good.

The practice recipes that I have tried so far all worked out well and help me understand the material better. I especially liked the beef tenderloin with peppercorn sauce and the adobo marinated flank steak. Unfortunately, I did not take any pictures of the meat. I did however realize that Rouxbe is taking over my life and that my cat is adept at communicating without saying a word.

An obvious cry for attention!

An obvious cry for attention!