Indulge in a gourmet experience with our Beef Tenderloin Steaks with Creamy Polenta, Red Wine Jus, and Caramelized Pears. This elegant dish features tender beef steaks paired with rich, creamy polenta and a luscious red wine jus, all complemented by the sweetness of caramelized pears. Perfect for a special occasion or a luxurious meal at home.
Ingredients
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2 packs of Silver Fern Farms Beef Tenderloin Steaks
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2 small pears, peeled and cut into quarters
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0.9oz butter
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2 tsp brown sugar
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4 sprigs thyme
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1 shallot, finely chopped
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½ cup red wine
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1 sprig rosemary
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1 bay leaf
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¾ cup beef stock
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2 tsp butter
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Pinch sugar
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1½ cups milk
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1¼ cups water
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½ cup instant polenta
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1oz butter, chopped
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1.4oz grated parmesan
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Rocket leaves and extra thyme sprigs
General
Caramelised pears
Red wine jus
Creamy polenta
To serve
Method
Step 1
To prepare the caramelized pears, put pear quarters into a small fry pan with the butter, brown sugar, 2 Tbsp water and thyme. Bring to a boil then cook over med-low heat for 10 - 15 minutes until the pears are soft and caramelized. Add more water if necessary. Season to taste with salt and pepper then set aside.
Step 2
To prepare the jus, heat oil in a small fry pan over med-low heat. Add shallots and cook for 3 - 4 minutes until the shallots are golden. Add wine, rosemary and bay leaf and cook until reduced by half. Add the stock and continue to cook until reduced by half again then strain, discarding the shallots and herbs. Return jus to the pan and bring to a boil. Remove from heat and whisk in the butter, add sugar and season with salt and pepper to taste. Keep warm.
Step 3
Meanwhile, remove Silver Fern Farms Beef Tenderloin Steaks from the fridge and packaging and allow to bloom at room temperature for 10 minutes. Coat with oil and season with salt and pepper.
Step 4
Heat a BBQ or grill pan to med-high heat. Cook beef for 3 - 4 minutes on each side for med-rare. Remove from heat, cover loosely, and allow to rest for 5 minutes before carving across the grain.
Step 5
While the beef is resting, prepare the polenta. Combine milk and water in a medium saucepan. Bring to a boil over med heat, then pour in the polenta in a slow, steady stream, stirring constantly. Reduce heat to med-low, use a balloon whisk to whisk polenta vigorously for 2 minutes or until thickened. Stir in butter and parmesan and season to taste with salt and pepper.
Step 6
To serve, place a large dollop of polenta onto each plate, top with sliced beef, roasted pears and a handful of rocket leaves. Drizzle jus over the beef. Garnish with extra thyme sprigs.
Recommended Product
Beef Tenderloin Steak
100% Grass-Fed, tender and succulent
Description
Our aged Angus Beef 6oz Tenderloin Steak, known as the King of beef cuts, is delicious, tender, and succulent. The eye fillet spans between the shortloin and the sirloin.
Certified Net Carbon Zero*. 100% Grass-Fed Beef. No Added Hormones or Antibiotics EVER. Halal. Ships Frozen.
*Climate impacts in relation to the raising of animals have been addressed in accordance with the Toitū net carbonzero standard. Refer to silverfernfarms.com/carbon for further information.
$14.99
/ 6.0 oz
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