Filet Mignon a la plancha

For 4 servings

Ingredients: 

Beef filet mignon 6 oz, 2 slices (3oz each)

Olive oil 1 cup

Butter 1 oz

Polenta flour (instant polenta) 1 ½ cup 

Milk 1 quart

Vegetable stock 2 cups

Butter 2 oz

Salt, pepper To taste

Chimmichurri

Shallots (thinly sliced) 2

Garlic (crushed, then chopped) 1 clove

Parsley (wash then chop) ½ bunch

Red wine vinegar 1 tablespoon

Olive oil virgin 8 tablespoons

Espelette 1 pinch

Thyme 1 sprig, chopped

Romaine hearts 2 ½ hearts cut in half

Porcini mushrooms 8 oz

Butter 1 oz

Chicken stock ½ cup

Method: 

Boil the milk with the vegetable stock, slowly add the polenta to the mixture while whisking. Cook slowly until the polenta has melted and the mix gets thick but smooth. Add the parmesan and butter at the end and pour the hot mix on a pre buttered sheet pan. Let cool, then refrigerate for a couple of hours.