Infused Filet Medallions with Wild Mushroom Madeira Cream and Crispy Parmesan Polenta
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Infused Filet Medallions with Wild Mushroom Madeira Cream and Crispy Parmesan Polenta

Written by: Chef Smoke

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Published on

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Time to read 3 min

Chef Smoke Special: Infused Filet Medallions with Wild Mushroom Madeira Cream and Crispy Parmesan Polenta

A true at-home gourmet plate with tender seared filet medallions, rich mushroom Madeira cream, and golden-crisp parmesan polenta rounds. Elegant, restaurant-style, and still realistic for a strong home cook.

Yield

4 servings

Potency Assumption

This recipe uses:

  • 3.5 grams cannabis flower
  • 20% THC
  • 3.5 grams = 3500 mg flower
  • 3500 mg × 20% = 700 mg total THC before decarboxylation
  • Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

  • Total batch potency: approximately 560 mg THC
  • 1/2 cup = 8 tablespoons
  • Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

  • 2 tablespoons infused butter total

So:

  • 2 tablespoons × 70 mg = 140 mg THC total in recipe
  • Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

  • 3.5 grams cannabis flower

For Infused Butter

  • all of the decarboxylated cannabis
  • 1/2 cup unsalted butter
  • 1 cup water

For the Polenta

  • 1 cup polenta
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 3/4 cup finely grated parmesan
  • salt and black pepper to taste
  • 1 tablespoon olive oil, for crisping

For the Filet

  • 4 filet medallions, about 5 to 6 ounces each
  • salt and black pepper
  • 1 tablespoon neutral oil
  • 2 tablespoons regular unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs thyme

For the Wild Mushroom Madeira Cream

  • 12 ounces mixed mushrooms, sliced
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup Madeira wine
  • 3/4 cup beef stock
  • 1/2 cup heavy cream
  • 2 tablespoons infused butter
  • 1 tablespoon chopped parsley
  • salt and black pepper to taste

For Finishing

  • shaved parmesan, optional
  • microgreens or parsley
  • cracked black pepper

Decarboxylation Instructions

  1. Preheat the oven to 240°F.
  2. Break the cannabis flower into small pieces by hand.
  3. Spread evenly on a parchment-lined tray.
  4. Bake for 35 to 40 minutes, stirring once halfway through.
  5. Cool completely.

Infused Butter Instructions

  1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
  2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
  3. Stir occasionally and do not let it boil hard.
  4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
  5. Refrigerate until solid.
  6. Lift off the butter and discard the water.
  7. Measure out 2 tablespoons for this recipe.

Polenta Instructions

  1. Bring the chicken stock to a gentle boil.
  2. Slowly whisk in the polenta.
  3. Lower the heat and cook, stirring often, for 25 to 30 minutes until thick and tender.
  4. Stir in the heavy cream, butter, and parmesan.
  5. Season with salt and pepper.
  6. Spread into a lightly greased shallow dish or tray about 3/4-inch thick.
  7. Chill until firm, about 1 hour.
  8. Cut into rounds or squares.
  9. Sear in a skillet with olive oil until golden and crisp on both sides.

Mushroom Madeira Cream Instructions

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add the mushrooms and cook until browned and their moisture cooks off.
  3. Add the shallot and garlic and cook for 1 minute.
  4. Pour in the Madeira and simmer until reduced by about half.
  5. Add the beef stock and simmer for 3 to 4 minutes.
  6. Lower the heat and stir in the heavy cream.
  7. Stir in the 2 tablespoons infused butter until melted and glossy.
  8. Finish with parsley and season with salt and pepper.

Filet Instructions

  1. Pat the filet medallions dry and season generously with salt and pepper.
  2. Heat the neutral oil in a heavy skillet over medium-high heat.
  3. Sear the filets for 3 to 4 minutes per side for medium-rare, depending on thickness.
  4. Add the regular butter, smashed garlic, and thyme.
  5. Baste for 1 minute.
  6. Rest the filets for 5 to 7 minutes before plating.

Plate

  1. Place crisp parmesan polenta rounds on each plate.
  2. Set a filet medallion on or beside the polenta.
  3. Spoon wild mushroom Madeira cream over and around the steak.
  4. Finish with shaved parmesan, herbs, and cracked black pepper.

Potency Per Serving

  • Total recipe potency: approximately 140 mg THC
  • Serving size: 1 plated entrée
  • Potency per serving: approximately 35 mg THC

Storage Notes

  • Filet is best served fresh.
  • Mushroom sauce can be refrigerated for up to 3 days.
  • Polenta rounds can be made ahead and crisped just before serving.
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