Ingredients

The following ingredients have 4 Servings
  • 24 ounces Beef Medallions
  • 4 ounces Sliced Portobello Mushrooms
  • 1 Polenta Package
  • 2 ounces whisky
  • 1 teaspoon chopped shallots
  • 1 tablespoon chopped sage
  • 4 ounces Beef flavor Better than Bouillion (4 oz of water mixed with about 1/2 tsp of the bouillion paste, to taste)
  • 1/2 teaspoon unsalted butter
  • 1 oil for sauteeing
  • 4 ounces parmesan cheese

Instruction

  • In hot pan, sauté beef tenderloin medallions.
  • Turn and add mushrooms, saute
  • Add shallots
  • Add whiskey and flambe!
  • Remove meat from pan
  • Add beef flavor Better than Bouillon and simmer for 5 minutes
  • return meat to pan and simmer to desired doneness
  • while meat is cooking, slice 4 rounds of polenta. Choose your method to heat them - preferably grill or broil with a little parmesan cheese
  • while polenta is heating, stir sage and butter into the meat sauce
  • arrange 2 medallions on top of one polenta round and pour mushroom sage sauce over each one. Serve with fresh sage sprigs, if desired.