Instructions
Follow the steps and taste along the way.
Prepare the tenderloin and green beans
Trim the tenderloin of any silverskin and cut it into medallions about 2 cm thick. Season with 1.5 g of the salt and the pepper. Halve the green beans, finely chop the garlic, and chop the parsley.
Cook the polenta
Bring 500 ml of water to a boil in a saucepan and add 1 g of the salt. Whisking constantly, slowly pour in the polenta. Cook according to the package instructions, usually for 3–5 minutes, until thickened. Stir in the butter and cover the pan to keep the polenta warm.
Sear the tenderloin
Heat the oil in a large skillet over medium-high heat. Sear the medallions for about 2–3 minutes per side, until golden brown and the center reaches at least 63 °C. Transfer them to a plate and let them rest for 3 minutes.
Braise the green beans
Add the green beans to the same skillet and pour in 30 ml of water. Cover and braise for 4–5 minutes, until tender but still firm and bright green. Uncover, add the garlic and the remaining 0.5 g of salt, and stir for another 30 seconds. Transfer the green beans to a plate.
Finish the sauce and serve
Pour the cream into the skillet and stir in the mustard and lemon juice. Simmer over low heat for 2–3 minutes, until the sauce thickens slightly; taste and, if needed, add a pinch of salt from the measured amount you set aside. Return the tenderloin and any juices from the plate to the skillet and heat briefly. Serve immediately with the polenta and green beans, sprinkled with parsley.
