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Saucy Tenderloin with Polenta

Heart.Foods's picture
  Water 1 3⁄4 Cup (28 tbs)
  Salt 1⁄4 Teaspoon
  Canned no salt added chicken broth 14 1⁄4 Ounce (1 Can)
  Yellow cornmeal 1 Cup (16 tbs)
  Beef tenderloin 3⁄4 Pound
  Vegetable cooking spray 1 Tablespoon
  Olive oil 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Shiitake mushrooms 3 1⁄2 Ounce, sliced (1 Package)
  Oyster mushrooms 3 1⁄2 Ounce, sliced (1 Package)
  Minced shallots 1⁄4 Cup (4 tbs)
  Dry red wine 1⁄4 Cup (4 tbs)
  Canned no salt added stewed tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  No salt added tomato paste 1 Tablespoon
  Chopped thyme 1 Tablespoon

Combine first 3 ingredients in a medium saucepan; bring to a boil.
Add cornmeal in a slow, steady stream, stirring constantly.
Reduce heat to medium, and cook, stirring constantly, 20 minutes or until cornmeal mixture (polenta) pulls away from sides of pan.
Trim fat from tenderloin; cut tenderloin into 3/4-inch pieces.
Coat a nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add meat, pepper, and garlic; cook 4 minutes or until meat is browned on all sides, stirring often.
Remove from skillet.
Drain and pat dry.
Wipe drippings from skillet.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and shallots; saute 2 minutes.
Add wine and tomatoes; bring to a boil.
Reduce heat; simmer, uncovered, 5 minutes.
Stir in tomato paste and thyme; simmer 3 minutes, stirring occasionally.
Return meat mixture to skillet, and cook until thoroughly heated.
To serve, spoon meat mixture over polenta.

Recipe Summary

Side Dish

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Saucy Tenderloin With Polenta Recipe