Best 8 Roasted Garlic Beef Tenderloin Medallions On Soft Polenta Recipes

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Roasted garlic beef tenderloin medallions on soft polenta is an exquisite dish that combines the rich flavors of tenderloin with the creamy texture of polenta. This dish is perfect for special occasions or a romantic dinner. The tenderloin is marinated in a mixture of garlic, herbs, and spices, then roasted to perfection. The polenta is made with milk, butter, and cornmeal, then topped with the tenderloin medallions and a flavorful sauce. This dish is sure to impress your guests and leave them wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PORK TENDERLOIN



Roasted Pork Tenderloin image

A great way to cook moist and flavorful pork tenderloin

Provided by Marilena Leavitt

Categories     Main Course     Side Dish

Time 35m

Yield serves 6

Number Of Ingredients 14

2 lbs. pork tenderloins
2 TBSP. extra virgin olive oil
2 tsp. sea salt
1 tsp. freshly ground black pepper
3 TBSP. fresh thyme leaves
2 TBSP. Dijon mustard
3 TBSP. dark brown sugar
2 TBSP. olive oil
½ cup beef or chicken stock, warm
2 TBSP. butter
1 cup Polenta (not the instant variety)
½ tsp. sea salt
¼ tsp. freshly ground pepper
4 oz. Parmesan (plus more for serving)

Steps:

  • Trim the tenderloin, pat dry and place on a large plate.
  • Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
  • Preheat the oven to 400°F.
  • Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
  • Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
  • Preheat the oven to 325°F.
  • Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
  • Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
  • Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
  • Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.

GARLIC HERBED BEEF TENDERLOIN



Garlic Herbed Beef Tenderloin image

You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 7

1 beef tenderloin roast (3 pounds)
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
3/4 teaspoon dried rosemary, crushed

Steps:

  • Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

EASY & ELEGANT TENDERLOIN ROAST



Easy & Elegant Tenderloin Roast image

I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper-just add the tenderloin and pop it in the oven. In an hour or so you've got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. -Mary Kandell, Huron, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 5

1 beef tenderloin (5 pounds)
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons sea salt
1-1/2 teaspoons coarsely ground pepper

Steps:

  • Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 294 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 394mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

ROASTED GARLIC BEEF TENDERLOIN MEDALLIONS ON SOFT POLENTA



Roasted Garlic Beef Tenderloin Medallions on Soft Polenta image

An elegant meal perfect for entertaining can be easy and quick - the beef and polenta is a terrific example.

Provided by Chef mariajane

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
6 garlic cloves, thinly sliced
salt and pepper
1 1/2 cups 10% half-and-half or 1 1/2 cups 18% table cream, divided
3/4 cup cornmeal
4 beef steaks, tenderloin medallions each about 2-inches thick
1/2 cup dry white wine
1 tablespoon all-purpose flour
1/2 cup canadian parmesan cheese, freshly grated
2 tablespoons fresh basil or 2 tablespoons parsley, chopped

Steps:

  • Preheat oven to 400°F '.
  • In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat.
  • 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.
  • Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture.
  • Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick.
  • 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.
  • Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness.
  • Transfer beef to a warmed plate; tent with foil.
  • Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute.
  • 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.
  • Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.

Nutrition Facts : Calories 343.9, Fat 20.6, SaturatedFat 12.4, Cholesterol 59.8, Sodium 279.6, Carbohydrate 25.7, Fiber 1.9, Sugar 0.7, Protein 9.9

GARLIC ROASTED TENDERLOIN



Garlic Roasted Tenderloin image

Provided by Food Network

Categories     main-dish

Time 1h12m

Yield 8 servings

Number Of Ingredients 10

6 cloves garlic
2 tablespoons freshly cracked black pepper
1 tablespoon sea salt
2 tablespoon prepared horseradish
5 tablespoons fresh thyme leaves, finely chopped
1 (4-pound) beef tenderloin, trimmed of all visible fat
Horseradish Cream, recipe follows
1/3 cup prepared horseradish
1/3 cup non-fat yogurt
1/3 cup buttermilk

Steps:

  • Preheat oven to 400 degrees F.
  • In a small food processor, puree the garlic, pepper, salt, horseradish, and thyme until smooth. Place the tenderloin on a clean work surface and cover evenly with the horseradish paste.
  • Place the coated tenderloin on a roasting rack. Roast for 30 minutes or until meat thermometer registers 140 degrees F. Remove from the oven and let rest for 5 minutes. Slice and serve warm with horseradish cream.
  • In a small bowl, mix the horseradish, yogurt, and buttermilk. Cover and place in refrigerator for at least 30 minutes.

Nutrition Facts : Calories 381 calorie, Fat 18 grams

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
  • Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
  • Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
  • Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

PAN-ROASTED BEEF MEDALLIONS



Pan-Roasted Beef Medallions image

I made this special dinner for 4 last New Year's Eve. Served with oven-roasted potatoes and steamed veggies it was a big hit. Try this next time you really want to impress your guests.

Provided by ElaineAnn

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 ounce) beef tenderloin, medallions 2 inches thick
3 tablespoons olive oil, divided
1 1/2 tablespoons fresh herbs, chopped
2 garlic cloves, minced
salt
fresh coarse ground black pepper, to taste

Steps:

  • NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
  • Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
  • Cover with plastic wrap and refrigerate overnight.
  • Remove from refrigerator and bring to room temperature before roasting.
  • Preheat oven to 400°.
  • Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
  • Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
  • Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
  • Prep time does not include overnight refrigeration.

Nutrition Facts : Calories 424.3, Fat 33.3, SaturatedFat 10.5, Cholesterol 98.3, Sodium 67.9, Carbohydrate 0.5, Protein 29

POLENTA WITH MASCARPONE AND ROASTED GARLIC



Polenta with Mascarpone and Roasted Garlic image

Categories     Food Processor     Garlic     Side     Bake     Cornmeal     Parsley     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

30 whole garlic cloves, unpeeled
2 tablespoons olive oil
5 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone cheese or cream cheese
1/4 cup chopped parsley

Steps:

  • Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
  • Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

Tips:

  • For the best results, use a high-quality beef tenderloin that is at least 1 inch thick.
  • Season the beef tenderloin generously with salt and pepper before roasting.
  • Roast the beef tenderloin in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare.
  • Let the beef tenderloin rest for 10 minutes before slicing it.
  • Serve the beef tenderloin medallions with roasted garlic, soft polenta, and your favorite vegetables.

Conclusion:

This roasted garlic beef tenderloin medallions recipe is a delicious and elegant dish that is perfect for a special occasion. The beef tenderloin is cooked to perfection and the roasted garlic adds a wonderful flavor. The soft polenta is a creamy and delicious accompaniment. This dish is sure to impress your guests.

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