Peppered Tenderloin with Polenta and Puttanesca Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/4 cups yellow cornmeal |
1/4 teaspoon salt |
4 cups water |
6 (4-ounce) beef tenderloin steaks (1 inch thick) |
1 garlic clove, halved |
1 teaspoon coarsely ground black pepper |
cooking spray |
3 cups puttanesca sauce |
flat-leaf parsley sprigs (optional) |
Directions:
1. Combine cornmeal and salt in a medium saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook, 15 minutes, stirring frequently. Remove from heat.
2. Rub steaks with garlic; sprinkle with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Serve each steak over 2/3 cup polenta; spoon 1/2 cup Puttanesca Sauce over each steak. Garnish with parsley sprigs, if desired.
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