Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 2 cups of whole milk
 ½ stick of unsalted butter
 2 cups of polenta
 8 oz of parmesan cheese
 1 large onion, diced
 2 large carrots, diced
 2 stalks of celery, diced
 3 ½ oz of olive oil
 3 cloves of garlic, chopped
 1 cup all-purpose flour
 12 oz of chianti
 8 oz 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 add two cups of beef stock.

12

Simmer for about 10 to 15 minutes until it is nice and thick.

13

Coat filet mignon in salt and pepper to taste.

14

Pan sear the filet mignon to desired temperature.

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!

Ingredients

Ingredients
 2 cups of whole milk
 ½ stick of unsalted butter
 2 cups of polenta
 8 oz of parmesan cheese
 1 large onion, diced
 2 large carrots, diced
 2 stalks of celery, diced
 3 ½ oz of olive oil
 3 cloves of garlic, chopped
 1 cup all-purpose flour
 12 oz of chianti
 8 oz 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

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 add two cups of beef stock.

12

Simmer for about 10 to 15 minutes until it is nice and thick.

13

Coat filet mignon in salt and pepper to taste.

14

Pan sear the filet mignon to desired temperature.

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!

CREAMY POLENTA WITH CHIANTI BEEF