Saucy Tenderloin with Polenta

Ingredients

  • ¼ cup minced shallots
  • 1 cup yellow cornmeal
  • ¼ teaspoon salt
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 1 ¾ cups water
  • Vegetable cooking spray
  • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
  • + 9 more ingredients
    • 1 tablespoon chopped fresh thyme
    • ¾ pound beef tenderloin
    • 1 tablespoon no-salt-added tomato paste
    • 1 (3 1/2-ounce) package fresh shiitake mushrooms, sliced
    • 3 cloves garlic, minced
    • 1 teaspoon olive oil
    • ¼ cup dry red wine
    • ¼ teaspoon freshly ground pepper
    • 1 (3 1/2-ounce) package fresh oyster mushrooms, sliced

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 tenderloi...

View full recipe at My Recipes

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