Recipe for Crispy Tenderloin on a Bed of Polenta

Preparation of the tenderloin: Cut the tenderloin into medallions 3 cm thick. Season with salt and pepper.

Sauté them for 3 to 4 minutes on each side. Set them aside.

Form a ball with the softened butter, breadcrumbs, and grated cheese in small flakes (100g), and cover the tenderloins with a layer 1/2 cm thick.

Preheat the oven on the broil setting. Place the tenderloins on beds of polenta, put them in an oven-safe dish, cook for 4 minutes, and serve.

Preparation of the polenta: Sauté the polenta in a saucepan with butter. Pour in the previously heated vegetable broth, stirring for 15 minutes.

To finish At the end of cooking, incorporate the grated cheese (150g), season with salt and pepper. Let it cool and cut the polenta into medallions using a cookie cutter.