SEARED FILET MIGNON WITH PARMESAN POLENTA AND RED-WINE SAUCE
FOR THE POLENTA
1/2 cup instant polenta
2 cups water
1/3 cup grated Parmesan
1/2 tbsp butter
FOR THE FILLETS 11/2 tbsp butter
2 (6 oz) filets mignons, about 1 inch thick
1 medium shallot, finely diced
1/2 cup dry red wine
Salt and pepper to taste
 Combine polenta with water. Bring to a boil, stirring constantly.
 As mixture thickens, add Parmesan and butter. Stir until polenta is fully cooked and thickened, about 4 minutes.
 In a nonstick skillet over medium-high heat, melt 1 tbsp butter; when it starts to bubble, add fillets.
 Cook, turning once, until browned on both sides and done to your liking (about 12 minutes for medium). Remove fillets from pan but leave pan on stove.
 Add remaining 1/2 tbsp butter and shallots; cook until softened, 1-2 minutes.
 Add wine; cook sauce until 2-3 tbsp of liquid is left (no more than 5 minutes).
 To serve, put a small mound of polenta in center of plate; top with fillet. Spoon sauce over all.
 Serve immediately with roasted or steamed asparagus.
DAVE'S TIP: Filet mignon always sounds pretentious and intimidating (it's French-it can't help itself), but it's probably the easiest meat to cook, and it never fails to taste amazing.