Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the tenderloin into 4 medallions about 2 cm thick and pat them dry. Cut the apple into thin wedges. Season the meat on both sides with some of the total 2.4 g of salt and the pepper.
Cook the polenta
In a saucepan, bring 500 ml of water and 150 ml of milk to a boil with the remaining salt. Whisking constantly, gradually pour in the polenta in a thin stream. Cook according to the package instructions, usually 3–5 minutes, until thickened and tender. Remove from the heat and stir in the butter.
Sear the tenderloin
While the polenta cooks, heat the oil in a large skillet over medium-high heat. Sear the medallions for 2–3 minutes on each side, until a brown crust forms. Check that the center has reached at least 63 °C, then transfer the meat to a plate and let it rest for 3 minutes.
Finish the apple sauce
Add the shallot and apple to the same skillet. Cook for 3 minutes, stirring occasionally, until the shallot softens and the edges of the apple wedges are lightly browned but they still hold their shape. Pour in the stock and vinegar, stir in the mustard and sage, and cook for 2–3 minutes, until the liquid has reduced slightly. Return the meat to the skillet briefly and turn it in the sauce.
Serve
Divide the polenta between two warm plates. Arrange the medallions and apples on top, then spoon the mustard sauce from the skillet evenly over them. Serve immediately while the polenta is creamy and the meat is warm.
