ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Saucy Tenderloin with Polenta

Yield 4 servings.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Cooking Light Collection