Beef Medallion with Polenta and Mushrooms

Step 1

Season the 4 beef medallions generously with salt and pepper on both sides. Let them sit at room temperature for 10 minutes.

Step 2

In a medium saucepan, bring 3 cups broth to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring often, until thick and creamy, about 5 minutes. Stir in 1 tbsp butter and season with salt.

Step 3

While polenta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef medallions and sear until browned on both sides, about 3 minutes per side for medium-rare. Transfer to a plate and let rest.

Step 4

In the same skillet, add 1 tbsp olive oil and the 8 oz sliced mushrooms. Cook over medium-high heat, stirring occasionally, until golden and tender, about 6 minutes. Add the remaining 2 tbsp butter and the rosemary sprig, and cook for 1 minute more.

Step 5

Divide the polenta among 4 plates. Top with a beef medallion and spoon the mushrooms and pan juices over the top. Drizzle with a little olive oil and serve.

Step 6

Garnish with extra rosemary if desired.