Pink Peppercorn Dusted Filet Medallions Recipe
USDA prime beef. creamy porcini polenta. grilled, marinated artichoke hearts. red beet & bone marrow butter
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Ingredients
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Meat
Polenta
Artichokes
Butter
Method
Preparation
- 1
Prepare the Polenta
In a pot, bring the chicken or vegetable broth to a boil. Stir in the polenta and reduce to a simmer. Cook, stirring frequently, for about 20 minutes until thickened. Add the heavy cream, porcini mushrooms, Parmesan cheese, salt, and black pepper. Stir well and keep warm.
- 2
- 3
Grill the Artichokes
In the same skillet, add olive oil and minced garlic. Sauté for 1 minute, then add marinated artichoke hearts and lemon juice. Cook for about 3-4 minutes until heated through and slightly charred.
- 4
Make the Beet & Bone Marrow Butter
In a small bowl, mix softened butter, pureed red beets, and bone marrow until well combined. Season with salt to taste.
Serving
- 5
Plate the Dish
On a plate, place a generous scoop of creamy porcini polenta, top with filet medallions, and arrange grilled artichoke hearts around. Finish with a dollop of beet and bone marrow butter on top of the medallions.