Herb-Crusted Tenderloin with Oyster Mushrooms and Marscapone Polenta
- 1 quart low-sodium beef or lamb broth
- 2 cups cooked plain polenta
- 1/3 cup marscapone
- 2 tbsps grated Parmesan cheese
- salt to taste
- 2 tbsps thyme
- 1 tbsp rosemary
- 1 tbsp sage
- 1/4 tsp salt
- several grinds of freshly ground black pepper
- 1 lb beef tenderloin, trimmed of fat and gristle and tied
- 1/4 cup minced oyster mushroom
- 1/4 cup minced shallot
- 1 tbsp minced garlic
- 2 tsps paprika
- 1/4 cup Westerly 2010 Fletcher’s Red
- spray olive oil
In a saucepan, boil down the broth until it is about 1/4 the original volume. Reserve.
Cook yellow cornmeal per package instructions to produce 2 cups polenta. Stir in the marscapone and Parmesan cheese. Season to taste with salt. Set aside and keep warm.
Mix thyme, rosemary, sage, 1/4 teaspoon salt and several grinds of freshly ground black pepper on a cutting board. Spread across the board, then roll the tenderloin over it until it is coated with the herbs on all sides, including the ends.
Heat a cast iron or heavy-bottomed skillet until very hot, spray with oil and sear the tenderloin for 3-4 minutes until nicely browned on all sides. Set aside. Sauté the oyster mushrooms for 1-2 minutes, until soft and slightly browned. Set aside in a small bowl.
Let the pan cool a bit, then add the butter, then the shallots, garlic, paprika and oyster mushrooms. Over low heat, simmer for a minute stirring occasionally, then add the wine and scrape up any browned bits into the sauce. Cook for 2 minutes, then add the reduced broth and turn up the heat until the sauce is bubbling slightly. Reduce down until thickened and season with salt, only if necessary, to taste.
Remove the string from the tenderloin. Slice the tenderloin thickly and plate on a bed of marscapone polenta. Surround with sauce and serve with the bottle of Westerly 2010 Fletcher’s Red.
–recipe and photo courtesy Tama Takahashi