Saucy Tenderloin with Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 3/4 cups water |
1/4 teaspoon salt |
1 (14 1/4-ounce) can no-salt-added chicken broth |
1 cup yellow cornmeal |
3/4 pound beef tenderloin |
vegetable cooking spray |
1 teaspoon olive oil |
1/4 teaspoon freshly ground pepper |
3 cloves garlic, minced |
1 (3 1/2-ounce) package fresh shiitake mushrooms, sliced |
1 (3 1/2-ounce) package fresh oyster mushrooms, sliced |
1/4 cup minced shallots |
1/4 cup dry red wine |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained |
1 tablespoon no-salt-added tomato paste |
1 tablespoon chopped fresh thyme |
Directions:
1. 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.
2. 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.
3. 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.
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