1. Preheat oven to 400°F '. 2. In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat. 3. Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and sauté for about 5 minutes or until golden; transfer half to a bowl, set skillet aside. 4. Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture. 5. Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick. 6. Meanwhile, return skillet, with garlic, to high heat; heat until sizzling. Season beef medallions with salt and pepper; add to skillet and sear each side for 1 minute. 7. Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness. 8. Transfer beef to a warmed plate; tent with foil. 9. Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute. 10. Whisk flour into remaining cream, gradually whisk into skillet. Simmer, whisking for about 2 minutes or until slightly thickened. Season to taste with salt and pepper. 11. Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top. ---------------------------------------------------------------------------
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