Beef Tenderloin & Creamy Truffle Polenta
with Crunchy Roasted Broccoli, Shallot Sauce & Parmesan
Beef Tenderloin & Creamy Truffle Polenta
Tender beef tenderloin served over silky truffle-kissed polenta, with crunchy roasted broccoli, savory shallot sauce, and a finishing shower of Parmesan.
Ingredients
For 2 servings
- 1 unit Beef Demi-Glace
- 10 ounce Beef Tenderloin Filets
- 8 ounce Broccoli
- 1 unit Chicken Stock Concentrate
- 4 tablespoon Cream Cheese
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 1 unit Precooked Polenta
- 1 unit Shallot
- 1.5 tablespoon Sour Cream
- 2 g Truffle Seasoning
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories840
Protein42g
Carbs48g
Fat53g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free plate, swap the creamy elements with unsweetened oat or soy alternatives and use a vegan parmesan-style topping. For gluten-free needs, replace the breadcrumb garnish and any wheat-based stock or seasoning with certified gluten-free versions.
What to serve with it
Serve with a crisp green salad or lemony asparagus to lighten the rich polenta and steak. A bold red wine or sparkling water with citrus also fits the truffle and parmesan notes.
