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Grilled Tenderloin With Pomegranate Jus And Bell Pepper Polenta

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Ingredients
For the red bell pepper polenta:
  Black peppercorns 1 Tablespoon
  Red bell peppers 4 , roasted, peeled and seeded
  Milk 2 Cup (32 tbs)
  Pepper To Taste, freshly ground
  Chicken stock 2 Cup (32 tbs)
  Pomegranate seeds 1⁄2 Cup (8 tbs), cleaned
  Freshly ground black pepper To Taste
  Chives 2 Tablespoon, finely sliced
  Hot paprika 2 Tablespoon
  Corn kernels 2 Cup (32 tbs)
  Cornmeal 2 Cup (32 tbs)
  Sliced chives 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
For steaks
  Mignon steaks 32 Ounce (4 Fillets, 8 Ounce Each)
  Ground black pepper 1
For sauce
  Veal stock/Beef stock 2 Cup (32 tbs)
  Orange 1 , peeled
  Pomegranate juice/Unsweetened cranberry juice 3 Cup (48 tbs)
  Minced shallots 1⁄2 Cup (8 tbs)
  Salt To Taste
  Lemon 1 , peeled, seeded and pulped
  Butter 2 Tablespoon
  Chives 2 Tablespoon, finley sliced
Directions

GETTING READY
1) Preheat the oven to 400 degrees. Line a 12X16-inch pan of 1-inch height with parchment paper.

MAKING
2) In a blender, puree the bell peppers with 1/2 cup of milk to form a smooth mixture.
3) In a saucepan, add 1 1/2 cups of milk, stock, salt, pepper and paprika and simmer on medium-high heat. Slowly, add in the cornmeal.
4) Add in the bell pepper puree and stir continously for about 20 minutes using a wooden spoon. The polenta is done when the spoon can stand up in the mixture.
5) Further, mix in corn, chives, 2 tablespoons of butter and mix till all are blended well.
6) Transfer the polenta into the parchment-lined baking dish. Smooth the top of the surface, wrap with a plastic cover and refrigerate for at least 4 hours or until it sets.
7) Invert the pan onto a plate so that the polenta comes out of the mold. Keep in refrigerator until it is time to cook it.
8) In a skillet, heat 2 tablespoons butter, add polenta and sear on high heat for 2 minutes on each side until brown. Drain the polenta on a paper towel and keep aside.
9) Season the steaks with salt and pepper. Grill on medium-high for about 6 minutes on each side for medium rare and 7 minutes for medium done.
10) Meanwhile, in a saucepan bring to boil stock, pomegranate juice, shallots, peppercorns, orange and lemon pulp on high heat. In about 15 minutes, the sauce starts to thicken. Strain the sauce into another saucepan.
11) Simmer the strained sauce on medium-high and season with salt and pepper. Whisk in the butter just prior to serving and mix it in well.

SERVING
12) Place the steaks on the centre of the plate and pour the sauce on and around it.
13) Sprinkle the steaks with pomegranate seeds and chives on top. Serve the bell pepper polenta with a sprinkling of cheese on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Cook Time: 
35 Minutes
Servings: 
4

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1686 Calories from Fat 654

% Daily Value*

Total Fat 73 g112.8%

Saturated Fat 32.8 g164.2%

Trans Fat 0 g

Cholesterol 219.8 mg73.3%

Sodium 860.9 mg35.9%

Total Carbohydrates 184 g61.4%

Dietary Fiber 28.8 g115.3%

Sugars 45.7 g

Protein 76 g152.8%

Vitamin A 195.6% Vitamin C 352.4%

Calcium 37.6% Iron 53.4%

*Based on a 2000 Calorie diet

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Grilled Tenderloin With Pomegranate Jus And Bell Pepper Polenta Recipe