Thursday, January 28, 2010

Creamy Mascarpone Polenta and Filet Mignon with melted goat cheese and balsamic vinegar reduction

Well, not much to add to this fine concoction, it is as delightful as you can see it through the pictures, which by the way don't make justice to it!

The mascarpone adds such a velvety texture to the polenta that you don't want to miss, and the steak... it gets straight to man's heart :D The richness of the Filet Mignon itself is amazing plus the tangyness of the goat cheese and sweetness of the balsamic vinegar reduction completes this amazing dish.

Creamy Mascarpone Polenta:

(Yields 6 generous portions)

5 cups chicken stock
2 cups heavy cream
2 cups whole milk
1 small sprig fresh thyme
3 garlic cloves, peeled and smashed with the side of a large knife
1 fresh bay leaf
1 1/2 cups polenta (coarse cornmeal)
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese
2 Tbspn. unsalted butter (1/4 stick)
2 Tbspn. chopped fresh flat leaf parsley
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper


Heat the chicken stock in a medium saucepan over medium heat just until hot. Remove the pan from the heat and cover to keep the stock warm.

Meanwhile, combine the cream, milk, thyme, garlic, and bay leaf in another medium saucepan and bring to a gentle simmer over medium-high heat.

Strain the cream mixture into a large heavy saucepan. Slowly whisk the polenta into the hot cream mixture. Whisk in the warm chicken stock. Whisk the polenta over medium heat until it boils. Reduce the heat to medium-low and simmer gently, stirring often, for 1 hour, or until the polenta has the consistency of mashed potatoes and no longer has a starchy taste.

Stir in the mascarpone cheese, parmesan cheese, butter and parsley. Season with nutmeg, salt and pepper to taste and serve.

Source: Recipe Courtesy of Curtis Stone - Relaxed Cooking with CS.

Filet Mignon with melted Goat Cheese and Balsamic Vinegar Reduction:


1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese


Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Source: Recipe Courtesy of FoodNetwork - Giada de Laurentis


Unknown said...

Do you whisk in all of the stock at once, or add over the hour?

The Shulls said...

I add it all at once! Thanks for visiting the blog :)