Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 190 °C. Pat the tenderloin dry and trim away any silverskin. Cut the mushrooms into thick slices, finely chop the shallot, mince the garlic, and chop the sage. Season the tenderloin with 2 g of salt and 0.3 g of pepper.
Sear and finish cooking the tenderloin
Heat 10 ml of olive oil in an oven-safe skillet. Sear the tenderloin for about 2 minutes on each side, including the ends, until a golden-brown crust forms. Transfer the skillet to the oven and roast for about 10–15 minutes, until the temperature in the center of the meat reaches 63–65 °C. Transfer the meat to a cutting board and let it rest for 5 minutes.
Make the sage mushrooms
Add the mushrooms to the same skillet and cook them without oil for 4 minutes, until softened and browned around the edges. Add the remaining 10 ml of oil, the shallot, garlic, and sage, and sauté for 2 minutes. Pour in the apple cider vinegar and stock, then add 1 g of salt and the remaining 0.5 g of pepper. Cook for 3–4 minutes, until the liquid has reduced slightly and the mushrooms are glossy, not dry.
Cook the polenta
While the mushrooms cook, bring 600 ml of water and 3 g of salt to a boil in a saucepan. Slowly whisk in the polenta. Cook over low heat for 4–5 minutes, stirring frequently, until thick and smooth. Remove from the heat and stir in the butter and Parmesan.
Slice the meat and serve
After resting, slice the tenderloin across the grain into slices about 1.5 cm thick. Stir any juices that have collected on the cutting board into the mushrooms. Divide the polenta among four plates, add the tenderloin slices, and top with the sage mushrooms. Serve immediately while the polenta is warm and creamy.
