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Grilled Filet Mignon Steaks with Pomegranates and Red Bell Pepper Polenta
For Polenta:
4 large red bell peppers, roasted, seeded, and peeled
2 cups of milk
2 cups chicken stock
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons hot paprika
2 cups cornmeal
2 cups fresh corn kernels (from 3 to 4 ears of corn)
1/2 cup sliced fresh chives
4 tablespoons butter
1/4 cup finely grated Parmesan cheese
For Steaks:
4 filet mignon steaks, about 8 ounces each
For Sauce:
2 cups veal stock
3 cups pomegranate juice
1/2 cup minced shallots
1 orange, peeled, seeded, and pulped
1 lemon, peeled, seeded, and pulped
1 tablespoon black peppercorns
2 tablespoons butter
For Garnish:
1/2 cup cleaned pomegranates
2 tablespoons finely sliced fresh chives
FOR POLENTA: Place the bell peppers and 1/4 cup of the milk in a food processor or blender and puree until smooth. In a large saucepan, combine the remaining milk, stock, salt, pepper, and paprika. Bring to a simmer over a medium-high heat a and gradually whisk in the cornmeal. Add the bell pepper puree and stir continuously with a wooden spoon for about 20 minutes, until the polenta is thick enough for the spoon to stand up in it. Add the corn, chives, and 2 tablespoons of butter, and stir until well blended. Adjust the seasonings and pour the polenta into a 12 by 16 inches wax paper lined sheet pan. Smooth and level the surface, cover the pan with plastic wrap, and refrigerate for at least 4 hours, until firm.
Remove the plastic wrap and cut polenta into desired shapes (squares, rectangles, triangles, diamond, moons, and so on). Invert the pan to unmold and keep refrigerated until ready to cook. Heat the remaining 2 tablespoons of butter in a nonstick skillet, add the polenta, and sear over high heat for 2 minutes. Turn over and sear on the other side for 2 minutes, until lightly browned. Drain on the paper towels and keep warm. Just before serving, top with the grated cheese.
FOR STEAKS: Season the steaks with salt and pepper, and grill over medium-high heat for 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
FOR SAUCE: While the steaks are cooking, prepare the sauce: Combine the stock, pomegranate juice, shallots, orange and lemon pulp, and peppercorns in a saucepan. Bring to a boil over high heat and cook for about 14 to 15 minutes, until the sauce is thick enough to coat the back of a spoon. Strain the sauce through a fine-mesh sieve into a clean saucepan. Bring the sauce to a simmer over medium-high heat and season with salt and pepper to taste. Just before serving, whisk in the butter.
TO SERVE: Place the steaks in the center of warm serving plates and spoon the sauce over and around the steaks. Garnish the steaks by sprinkling the pomegranate seeds over them and spooning a little mound of chives on top of each steak. Serve immediately.
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