Beef Filet with Grape Mustard and Polenta. Grilled beef filet with grape mustard, baked gorgonzola polenta, garlic cream, and crispy onion rings.
Italian recipe. Entree. Beef.
Ingredients include beef filet, grape mustard, gorgonzola, polenta, garlic cream, and crispy onions.
Techniques include grilling, polenta baking, cream sauce preparation, and onion frying.
Nutrition tags: high protein, fine dining, Tuscan cuisine, gourmet beef.
Dietary tags: beef, contains dairy, high protein, Mediterranean cuisine.
Wine pairings: Chianti Classico Riserva, Brunello di Montalcino, Super Tuscan, Amarone della Valpolicella.
Protein: beef. Cut: beef filet tenderloin. Station: Secondi Station.
Flavor profile: high fat, medium acid, medium salt, high umami, medium sweet, low bitter, medium earthy, low fresh, low spice, high richness.
Wine logic: structured Italian red wines balance the richness of the beef and gorgonzola while complementing the sweet-savory grape mustard and crispy onions.
Related terms: Tuscan beef filet, gorgonzola polenta, Italian gourmet steak, grape mustard sauce, Mediterranean beef entree, Chef David Giani.
Beef Filet with Grape Mustard & Polenta
Grilled beef filet served with grape mustard, baked gorgonzola polenta, garlic cream, and crispy onion rings.
SecondiBeef • FiletTier 3
Ingredients
A rich plated beef secondi that balances sweet grape mustard, creamy gorgonzola polenta, roasted garlic cream, and crisp onion texture.
Base recipe = 2 servings.
113 g beef filet
85 g red seedless grapes
240 ml Burgundy wine
15 ml red wine vinegar
1 whole clove
57 g cornmeal
28 g Gorgonzola cheese
120 ml milk
28 g unsalted butter
3 g garlic
30 ml heavy cream
45 g yellow onion
120 ml buttermilk
8 g all-purpose flour
8 g potato starch
500 ml canola oil
Sea salt, to taste
Freshly ground black pepper, to taste
Method
Prepare the baked gorgonzola polenta until set and lightly golden.
Cook the grape mustard reduction with red seedless grapes, Burgundy wine, vinegar, and cloves until balanced and glossy.
Prepare the slow-roasted garlic cream until smooth and rich.
Prepare and fry the crispy onion rings until golden and crisp.
Grill the beef filet to medium-rare and rest briefly before plating.
Plate with baked polenta, grape mustard, garlic cream, and crispy onion rings.
Chef’s Note: Because this dish has sweet, creamy, salty, and crisp elements, the filet should stay simply seasoned and perfectly cooked so it remains the center of the plate.
