Peppered Tenderloin with Polenta and Puttanesca Sauce
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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
Fresh flat-leaf parsley sprigs, optionalCombine 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 polenta from heat.
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.
Makes 6 serving
CALORIES 345 (25% from fat); FAT 9.6g (SAT 3.3g; MONO 3.9g; POLY 0.8g) PROTEIN 28.4g; CARB 35.8g; FIBER 3.6g; CHOL 70mg; IRON 6.1mg; SODIUM 610mg; CALC 71mg)