INGREDIENTS:
For the Polenta:
- 2 cups water
- 1 teaspoon salt
- ½ cup quick-cooking polenta
- ½ cup parmesan cheese
- 2 tablespoons butter
For the Caramelized Onions & Kale:
- 1 tablespoon oil
- 1 tablespoon butter
- 1 large onion, sliced
- 2 garlic cloves, minced or pressed
- 4 cups baby kale
- Pinch of red pepper flakes
- Pinch of sugar
- Salt and pepper
For the Steaks:
- 1 tablespoon olive oil
- 2 (6-oz) filet mignon steaks
- Salt, pepper, herbs de Provence
For the Sauce:
- 1 shallot, finely minced
- ⅓ cup beef stock
- ⅓ cup balsamic vinegar
- ⅓ cup cherry preserves
- 1 tablespoon butter, softened
- 1 teaspoon flour
- Salt and pepper, to taste
INSTRUCTIONS:
For the Polenta:
- Bring the water to a boil. Whisk in salt. While whisking gently, pour the polenta into the water. Continue whisking until the polenta thickens, about 1 minute. Whisk in the butter and cheese until smooth. Taste for seasonings, adjust as necessary, and then pour the polenta into a small greased baking sheet or loaf pan. Spread it out evenly. Allow it to sit for 15-20 minutes or until cool and solidified. This step can be done a day ahead.
- Slice the polenta into squares large enough to hold one steak. Heat a large skillet over medium-high heat and add about 2-3 tablespoons of canola oil. When the oil is hot, add the polenta squares. Fry the polenta for 2-3 minutes per side, or until crispy and golden brown. Keep warm in the oven until ready to serve.
For the Onions & Kale:
- Heat a large skillet over medium heat and add the oil. When hot, add the butter, onions, and a pinch of salt. Allow the onions to cook for 5 minutes, and then add in the garlic. Cook on low heat for 15-20 minutes, stirring frequently, until the onions are caramelized and soft. Add the kale and a splash of water, cover the pan, and turn off the heat. The kale will wilt but should stay very green. Set aside.
For the Steaks:
- Preheat the oven to 350°F. Season the steaks with salt, pepper, and herbs. Heat a large oven-safe skillet over medium-high heat. Add the oil, and when hot, add the steaks. Cook for 2-3 minutes per side, and then transfer the pan to the oven. Cook for 5 minutes, remove from oven, and allow to rest. At this point, the crispy polenta can be added to the oven to stay warm.
For the Sauce:
- Place the same skillet used for the steaks over medium heat and add the shallot. Cook until soft, and then deglaze the pan with the stock and allow to reduce by half. Add in the balsamic vinegar and allow to reduce by half again. Whisk in the cherry preserves until smooth. Combine the butter and the flour together in a small bowl and then whisk into the sauce. The sauce will thicken slightly and become glossy. Check seasonings and keep warm.
To Plate:
- Place a crispy polenta square on each plate and then top with the caramelized onion mixture. Carefully place a steak on top. Drizzle the sauce all over the steak and on the surrounding plate. Garnish with fresh chives. Serve immediately.
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