Beef Bites with Roasted Onion Thyme Sauce and Creamy Polenta

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the onions and garlic on a small tray, toss with 1 tablespoon olive oil, a pinch of the salt, and some pepper. Roast for 20 minutes, until the onion is golden and tender.

2. 2

   Meanwhile, season the beef cubes with the remaining salt and pepper. Let them rest at room temperature for 10 minutes.

3. 3

   In a medium saucepan, bring the water and milk to a boil over medium heat. Lower the heat and slowly whisk in the polenta. Cook for 5 to 7 minutes, or according to package directions, until thickened. Add half of the butter and the Parmesan. Mix well, adjust salt, and keep warm over very low heat.

4. 4

   Heat a large heavy skillet over medium-high heat. Add the remaining tablespoon of olive oil. Sear the beef in a single layer, in two batches if needed, for 1 1/2 to 2 minutes per side, until browned outside but still juicy inside. Transfer to a plate.

5. 5

   Transfer the roasted onion and garlic to a blender with the beef stock, balsamic vinegar, and thyme leaves. Blend until smooth.

6. 6

   In the same skillet used for the beef, pour in the blended sauce and cook over medium heat for 3 to 4 minutes, scraping up the browned bits for extra flavor. Add the remaining butter and stir until the sauce looks glossy.

7. 7

   Return the beef and any juices to the skillet. Cook for 2 to 3 minutes more, stirring gently, until the sauce coats the meat and the beef reaches your preferred doneness. If you want to check, the internal temperature can be around 63°C / 145°F for medium.

8. 8

   Spoon creamy polenta onto each plate. Top with the beef bites and roasted onion sauce. Finish with chopped parsley, a little extra fresh thyme, and more Parmesan if desired.