Seared Beef Tornadoes
- 2 1/2 cups chicken stock
- 1 cup cornmeal
- 1/3 cup goat cheese
- Salt and ground white pepper
- 1 tablespoon grapeseed oil
- Eight 2- to 3-ounce beef tenderloin medallions
- Salt and ground pepper
- 3 tablespoons unsalted butter
- 2 sprigs fresh thyme
For the polenta: In a small saucepan over medium-high heat, bring the stock to a simmer. Then reduce the heat to medium-low. Next, slowly whisk in the cornmeal and continue whisking during the entire cooking process. Cook until the liquid has been absorbed, 5 to 6 minutes. Then add the cheese, again whisk, and then taste and season with salt and pepper. Hold warm until serving.
For the beef: Heat a large saute pan over high heat until the verge of smoking, and then add the oil; reduce the heat to medium. Sprinkle the steaks, both sides, with salt and pepper, and add to the oiled pan. Sear the steaks on the first side for 2 minutes, then flip and repeat cooking for additional 2 minutes. Once cooked, turn the heat off and add the butter and thyme. Allow the butter to brown, turning or spooning the butter over the steaks during the process, for 1 minute.
Remove the steaks and allow to rest for 2 minutes. Then portion the prepared polenta to the plates, top with seared tornadoes and then spoon over brown butter and serve.
Recipe courtesy of Robert Irvine's Eat, Robert Irvine's Nosh
Recipe courtesy of Robert Irvine
Recipe courtesy of Rachael Ray