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Beef Tenderloin Pockets filled with St. Nectaire and Polenta Croquette

Servings: 4

Ile de France Gourment Cheese
  • Ingredients:
  • 4 pieces of beef tenderloin, 4-5 oz each
  • 4-5 oz. St. Nectaire
  • 4 thin slices of smoked bacon
  • 1/2 c. polenta
  • 2 eggs
  • Breadcrumbs
  • Oil
  • 2 c. milk
Direction

Beef Tenderloin
  • Slice open the pieces of beef and garnish inside of pockets with the St. Nectaire.
  • Close by wrapping with a piece of bacon.
  • Cook the beef tenderloin in a frying pan for about 7 minutes on each side (or until meat is cooked to your taste).
  • Deglaze the pan with (Auvergne) red wine to make a light sauce.
Polenta Croquette
  • (Prepare the day before) Cook 1/2 c. polenta with 2 c. milk.
  • (When almost ready, add the St. Nectaire and 2 egg yolks (save the egg whites).
  • (Spread on baking sheet, chill and put aside.
  • (Cut the cold polenta into sticks.
  • (Beat egg whites and add oil and breadcrumbs made from white or spice bread.
  • (Roll polenta in flour, then in egg white mixture, and fry.
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CroqutteSN Rating: 2.7/5 (3 votes cast)


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