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Peppered Tenderloin with Polenta and Puttanesca Sauce

Yield 6 servings

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)

Nutrition Information

  • calories 345
  • caloriesfromfat 25 %
  • fat 9.6 g
  • satfat 3.3 g
  • monofat 3.9 g
  • polyfat 0.8 g
  • protein 28.4 g
  • carbohydrate 35.8 g
  • fiber 3.6 g
  • cholesterol 70 mg
  • iron 6.1 mg
  • sodium 610 mg
  • calcium 71 mg

How to Make It

  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.