Filet Mignon with Rosemary Sauce
4 10-oz. Certified Angus Beef filet mignons
1/4 cup olive oil
Salt and pepper to taste
Vegetable Melange:
1 Tbs. olive oil
1 small onion, diced
6 baby artichokes, blanched and quartered
7 Kalamata olives, quartered
4 red cherry tomatoes, quartered
4 yellow cherry tomatoes, quartered
1 tsp. fresh oregano, chopped
Salt and freshly ground pepper
Polenta:
3 cups water
1 cup stone-ground yellow cornmeal
1 Tbs. grated parmesan cheese
1 Tbs. olive oil
Salt and pepper to taste
Rosemary Sauce:
3 fresh sprigs rosemary, stripped
2 fresh sprigs thyme, stripped
3 bay leaves
8 peppercorns
8 oz. beef shank, trimmed of fat
2 Tbs. olive oil
1 onion, chopped
1 carrot, chopped
1 tomato, chopped
8 garlic cloves, chopped
2 cups white wine
1 qt. veal stock
1. For the vegetable melange, heat a small pan over medium heat. Add the oil and gently sauté the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.
2. For the polenta, mix 1 cup of water with cornmeal. Allow to stand 20 minutes. Combine the remainder of the water with the cornmeal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat. Add the Parmesan cheese and salt and pepper to taste. In a baking dish, spread the mixture evenly, 1/2-inch thick. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold, cut into 3-inch squares. Set aside until final assembly.
3. For the beef, brush meat with oil and season on both sides with salt and pepper. Grill the meat quickly for 2-3 minutes per side for rare to medium-rare.
4. For the rosemary sauce, tie the rosemary, thyme, bay leaves and peppercorns in cheesecloth sachet. Sauté shank in olive oil until brown, add onion and carrot and continue browning. Add the tomatoes, sachet, garlic and wine and reduce until almost dry. Add stock, reduce on a low flame. Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain, and season with salt and pepper. The sauce should be the weight of heavy maple syrup and have a deep, rich flavor.
5. Just after grilling the beef, brush the polenta squares with olive oil and grill on both sides. Allow the beef to rest while reheating the vegetables. To serve, place on warm serving plates.
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