CREAMY POLENTA WITH CHIANTI BEEF

By Chef Massimo Mariano, Private Chef

 

 

 

 

 

 

 

 

INGREDIENTS

    2 cups of whole milk
    ½ stick of unsalted butter
    2 cups of polenta
    8 ounces of parmesan cheese
    1 large onion, diced
    2 large carrots, diced
    2 stalks of celery, diced
    3 ½ ounces of olive oil
    3 cloves of garlic, chopped
    1 cup all-purpose flour
    12 ounces of chianti
    8 ounces of tomato sauce
    2 cups of beef stock
    4 8-ounce pieces of filet mignon
    Salt and pepper to taste
    1 large sprig of sage, chopped

DIRECTIONS

  1. Combine milk with butter and bring to a boil.
  2. Reduce the heat and slowly add and whisk polenta.
  3. Stir between 5 to 8 minutes until creamy.
  4. Turn the heat off and mixed in parmesan cheese.
  5. Set it aside and make the chianti sauce.
  6. Dice the onions, carrots and celery.
  7. Put olive oil in a pan and sauté vegetables until they are translucent.
  8. Add chopped garlic and cook for 5 minutes.
  9. Add one cup of all-purpose flour and cook for about five minutes and then add red wine.
  10. Reduce until syrupy.
  11. Add tomato sauce and two cups of beef stock.
  12. Simmer for about 10 to 15 minuets until it is nice and thick.
  13. Coat filet mignon in salt and pepper to taste.
  14. Pan sear the filet mignon to desired temp.
  15. Put a nice bed of polenta on the plate, add the seared filet mignon and cover generously with the sauce.
  16. Garnish with fresh chopped sage.

Bon Appetito!

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