Saucy Tenderloin with Polenta Recipe
Ingredients
| Water | 1 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Salt | 1 Can (10oz) | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Beef tenderloin | 3/4 pound | |
| Vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| Shiitake mushrooms package | 1 , sliced | |
| Oyster mushrooms package | 1 , sliced | |
| Shallots | 1/4 Cup (16 tbs), minced | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| Salt | 1 Tablespoon | |
| Thyme | 1 Tablespoon, chopped | |
Directions
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.
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.
Chef
