1/4 cup unsalted butter, room temperature
1 tablespoon Beringer Founders' Estate Cabernet Sauvignon
1 1/2 teaspoons honey
1/2 teaspoon salt
1 cup dried porcini mushrooms
3 sprigs fresh rosemary, leaves picked
1 teaspoon salt
1 teaspoon freshly ground black pepper
Two 5-ounce beef tenderloin filets
Salt and freshly ground black pepper
Oil, for greasing
2 3/4 cups whole milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup instant polenta, such as Dellano
2 tablespoons olive oil
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