Beef Tenderloin with Rosemary, Balsamic Roasted Tomatoes, Shallots and Polenta - Ellie Krieger

Ingredients

• 1 large clove of garlic, finely minced
• 3/4 teaspoon salt, divided
• 3 tablespoons olive oil, divided
• 1 tablespoon finely chopped rosemary
• 3/4 teaspoon freshly ground black pepper
• 1 ¼ pound beef tenderloin roast
• 2 pints grape tomatoes
• 4 medium shallots, peeled and quartered lengthwise
• One 1-pound tube of prepared polenta, sliced into 8 slices about ¾-inch thick
• 1 teaspoon aged balsamic vinegar
• 2 tablespoons chopped fresh parsley