Rating: 4 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 8

Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme.

Laraine Perri
Recipe by Cooking Light December 2012

Gallery

Johnny Autry; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk polenta into broth mixture, stirring constantly. Reduce heat to medium-low; cook 4 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer to a cutting board; cover loosely with foil.

  • Melt butter in skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, thyme, and honey; bring to a boil. Cook until reduced by half (about 2 minutes). Combine remaining 1 tablespoon broth and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to skillet; cook 1 minute or until sauce slightly thickens. Cut steak diagonally across grain into thin slices. Spoon 2 tablespoons sauce onto each of 4 plates. Top each serving with 1/2 cup polenta and 3 ounces steak.

Nutrition Facts

367 calories; fat 13.7g; saturated fat 6.5g; mono fat 5.4g; poly fat 0.5g; protein 30g; carbohydrates 20.4g; fiber 2.9g; cholesterol 78mg; iron 2.7mg; sodium 670mg; calcium 123mg.
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