Saucy Tenderloin with Polenta
|Water||1 3⁄4 Cup (28 tbs)|
|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.