Beef Tenderloin & Creamy Truffle Polenta
with Crunchy Roasted Broccoli, Shallot Sauce & Parmesan
- Milk
- Wheat
Enjoy a restaurant-quality meal any night of the week with this sumptuous dinner. You’ll pair juicy seared beef tenderloins with creamy truffle and Parmesan polenta that cooks up in a flash. Roasted broccoli with crispy panko breadcrumbs is a perfect side, and a homemade shallot pan sauce makes for a luxe finishing touch.
Ingredients
8 ounce
Broccoli
1 unit
Shallot
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
1 unit
Precooked Polenta
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 g
Truffle Seasoning
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Have, peel, and mince half the shallot (whole shallot for 4 servings).
• Toss broccoli on a baking sheet with a drizzle of oil, half the garlic powder, half the thyme, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.
• Meanwhile, in a small pot, combine polenta and 1/3 cup water (2/3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher, until mostly smooth, 30-60 seconds. • Add sour cream, cream cheese, stock concentrate, half the Parmesan, 1 TBSP butter (2 TBSP for 4), and as much truffle seasoning as you like. • Whisk until cheese melts and polenta is simmering and thickened, 2-3 minutes more. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko, salt, and pepper; cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
• Meanwhile, pat beef* dry with paper towels and season generously all over with remaining garlic powder, remaining thyme, salt, and pepper. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer beef to a cutting board and tent with foil to keep warm. Wipe out pan.
• Heat a drizzle of oil in pan used for beef over medium-high heat. Add minced shallot and cook, stirring occasionally, until browned and tender, 30-60 seconds. • Stir in 1⁄4 cup water (1/3 cup for 4 servings), demi-glace, and any resting juices from beef. Simmer, stirring occasionally, until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); taste and season with salt and pepper if desired.
• Once broccoli is done, carefully toss on sheet with toasted panko until evenly coated. • Before serving, stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. • Divide broccoli, polenta, and beef between plates. Spoon shallot sauce over beef. Sprinkle remaining Parmesan over broccoli and serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the truffle polenta's rich taste, while some found it overpowering; adjust truffle seasoning to preference 🍲.
- Ease of prep: Several noted the recipe was time-consuming with many steps; consider streamlining for a quicker weeknight meal.
- Suggestions: For tender beef, adjust cooking time based on thickness; rare: 2 min/side, medium: 3 min/side.
- Portions: Some found the tenderloin pieces small or unevenly sized; request consistent cuts for even cooking.
- Texture: The crunchy panko-topped broccoli was a hit; consider trying this crispy veggie prep with other dishes.
Reviews from our home cooks
Splurged on the tenderloin but the beef was about 1" thick. Was hoping for a thicker steak. Your cooking directions cause this to be seriously OVERCOOKED. 4-7 minutes per side? What? For someone trying to follow this you need to differentiate for steak in steak terms such as: for rare cook 2 min per side, for medium rate cook 3 min per side, etc. These came out like hockey pucks and were a waste of extra money since the person cooking was a caregiver. Recipe mentions polenta is pre-cooked but then you cook it so that is confusing. Pretty much all your recipes cause everything to be overcooked.
The tenderloin is always a winner at our house. The polenta was creamy and tasty. Love this combination.
First time trying polenta. It was delicious, though very rich. The beef was super tender and flavorful. Not sure I'd go for the extra expense again though.
This was incredible! My first time cooking polenta and it was delicious. I'd love if the crunchy broccoli was an option more often. So tasty.
Somehow the timing all worked out. I learned how to make polenta!! Next time I would make the beef tenderloin on the Blackstone!
The beef tenderloin in this dinner is amazing. It was cooked perfectly and so tender my husband and I really enjoyed this. In fact I'm going to start buying good shop very soon.
A lot of work and dirty dishes. The truffle flavor was overpowering even though I used very little powder. Really liked this approach to broccoli with the toasted breadcrumbs on top
WOW this was one of the best meals we've ever had anywhere. Never had polenta but was amazed at how delicious it is. Will definitely order this again
Delicious meal! The polenta had amazing flavor. The meal was ample enough to share among three people.
Better with something other than broccoli. Sort of a pedestrian choice for this otherwise lovely meal. A sautéed mushrooms with sherry and butter and added to sauce for a stronger finish. Yum.
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