Date Food

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

TO MAKE:
[1] Combine polenta with water. Bring to a boil, stirring constantly.
[2] As mixture thickens, add Parmesan and butter. Stir until polenta is fully cooked and thickened, about 4 minutes.
[3] In a nonstick skillet over medium-high heat, melt 1 tbsp butter; when it starts to bubble, add fillets.
[4] 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.
[5] Add remaining 1/2 tbsp butter and shallots; cook until softened, 1-2 minutes.
[6] Add wine; cook sauce until 2-3 tbsp of liquid is left (no more than 5 minutes).
[7] To serve, put a small mound of polenta in center of plate; top with fillet. Spoon sauce over all.
[8] 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.

Nutrition Guide

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