Filet Mignons with Sage-Buttered Mushrooms and Black Pepper Polenta | America's Test Kitchen

Ingredients

• 3 cups water
• 2 teaspoons pepper , divided
• 3/4 cup instant polenta
• 2 ounces Parmesan cheese , grated (1 cup)
• 6 tablespoons unsalted butter , divided
• 1 1/4 teaspoons table salt , divided
• 4 (6- to 8-ounce) center-cut filets mignons
• 1 pound cremini mushrooms , trimmed and sliced thin
• 1 tablespoon minced fresh sage
• 2 garlic cloves , minced