Wednesday, March 1, 2017

Filet Mignon & Broccolini Over Spicy Polenta

 Making steak at home is really simple. All you need is a good kitchen pan to help you get a nice crust, and hot oven to finish it off. It's really that simple- do not be intimidated by this! It's honestly harder to make a chicken. For the Polenta you can substitute the almond milk for soy or rice milk- just use the unsweetened version of whatever you chose. 

2- 2 inch thick filet mignon
kosher salt 
coarse black pepper
2 tbsp extra virgin olive oil 

1 large yellow onion, thinly sliced
1 tbsp brown sugar
1 tbsp extra virgin olive oil
2 1/2 cups polenta, medium chopped
1/2 cup unsweetened almond milk
1 tbsp crushed chili flakes 
1 tsp kosher salt 
coarse black pepper 

1 bunch broccolini
2 tbsp tamari sauce or soy sauce
1 tsp coarse black pepper 
1 tsp kosher salt 
2 tsp extra virgin olive oil

Preheat oven to 350°. Over a high flame, heat a large oven proof nonstick pan. Rinse and pat dry filet mignon well, until no moisture remains. Generously sprinkle kosher salt and black pepper on each side of the filet, rubbing it well to create a layer for a crust. Once pan is smoking hot add olive oil. Add filets to pan, gently pressing them down for a second. Let first side cook for 2 minutes in pan, then turn over filet-gently press down, and let it cook for 2 more minutes in pan. Place whole pan in oven for 2 minutes. remove from oven. Set filets to rest for 10 minutes, then slice for the perfect medium rare. (recipe for a 2" thick filet mignon) 

In a medium sauce pan add onions, olive oil, and brown sugar. cook onions over a medium flame until golden and brown. occasionally stirring, about 15 minutes. add the chopped polenta, almond milk, chili flakes, 1 pinch of kosher salt and pepper. with a masher mash polenta until smooth, finish by mixing with a fork until onions and polenta are creamy. 

Line a baking sheet with parchment paper. spread out broccolini. Sprinkle and toss in tamari sauce, olive oil, kosher salt, and pepper. Broil until lightly crisp. 

Spoon polenta onto plate, top with sliced filet mignon, and broccolini. 

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