Saucy Tenderloin with Polenta

Oxmoor House
4 servings.


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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


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.

Created date

August 2009

Nutritional Information

Calories 335
Caloriesfromfat 22 %
Fat 8.2 g
Satfat 2.6 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 23.9 g
Carbohydrate 40.2 g
Fiber 0.0 g
Cholesterol 54 mg
Iron 0.0 mg
Sodium 214 mg
Calcium 0.0 mg