Filetto Agrodolce di Cipolle con Polenta Cremosa

Filetto Agrodolce di Cipolle con Polenta Cremosa ingredients

• 2 medium red onions, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 clove garlic clove, minced
• 3 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 1/4 cup red wine vinegar
• 2 tbsp granulated sugar
• 1/4 cup water or vegetable broth
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup instant polenta
• 2 cups milk (whole or 2%)
• 1 cup water or vegetable broth
• 1/4 cup Parmesan cheese, grated
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 6-oz filet mignon steaks (1.5-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

How to make Filetto Agrodolce di Cipolle con Polenta Cremosa

1. Begin preparing the Cipolle Agrodolce: In a medium saucepan, heat 2 tablespoons extra virgin olive oil over medium-low heat. Add 2 thinly sliced red onions and cook gently for 10-12 minutes, stirring occasionally, until they are very soft and translucent.
2. Add 1 minced garlic clove, 3 fresh thyme sprigs, and 1 bay leaf to the saucepan with the softened onions. Continue to cook for another 2 minutes until the garlic is fragrant.
3. Pour in 1/4 cup red wine vinegar, 2 tablespoons granulated sugar, and 1/4 cup water or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer, uncovered, for 15-20 minutes, stirring occasionally, until the liquid has reduced and the onions are caramelized and sticky. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove the bay leaf and thyme sprigs.
4. While the agrodolce simmers, prepare the creamy polenta: In a medium saucepan, bring 2 cups milk and 1 cup water or vegetable broth to a simmer over medium heat. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Once simmering, slowly whisk in 1/2 cup instant polenta in a thin stream to prevent lumps. Continue whisking for 1 minute, then reduce the heat to low and switch to a spoon or spatula.
6. Cook the polenta, stirring frequently, for 3-5 minutes, or until it thickens to your desired creamy consistency. If it becomes too thick, add a small splash more hot milk or water.
7. Stir in 1/4 cup grated Parmesan cheese and 1 tablespoon unsalted butter until fully melted and incorporated. Keep the polenta warm over very low heat, stirring occasionally.
8. Prepare the filet mignon: Pat the two 6-oz filet mignon steaks thoroughly dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
9. Heat a heavy-bottomed skillet over medium-high heat for 2-3 minutes until very hot. Add 1 tablespoon olive oil to the hot pan, swirling to coat the bottom.
10. Carefully place the seasoned filets into the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
11. For internal temperature: Aim for 130-135°F for medium-rare. Use an instant-read thermometer inserted into the thickest part of the steak for accuracy.
12. Remove the filets from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
13. To serve, spoon a generous portion of the creamy polenta onto each plate. Slice the rested filet into thick medallions and arrange them on top of the polenta.
14. Spoon a generous amount of the warm Cipolle Agrodolce over the sliced filet. Serve immediately, allowing the sweet and sour onions to cut through the richness of the steak and creamy polenta.

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