8 servings / 1 hour 15 min
Prep 20 min / Cook 55 min
- 1 beef tenderloin roast, about 2 lb/1 kg
- 2 tbsp (25 mL) aged balsamic vinegar
- 3 tbsp (45 mL) porcini dust (see tip)
- 1 tsp (5 mL) smoked paprika
- 1/2 tsp (2 mL) each garlic and onion powder
- 1/4 tsp (1 mL) fresh ground pepper
- 1 tbsp (15 mL) canola oil
- 1 onion, thinly sliced
- 1 zucchini, thinly sliced
- 1 each red and yellow bell peppers, thinly sliced
- 1 tsp (5 mL) Italian seasoning
- 8 cups (2 L) no salt added beef broth
- 1 1/4 cups (300 mL) fine cornmeal
- 1/3 cup (75 mL) crumbled blue cheese
- Fresh basil leaves (optional)
- Extra virgin canola oil (optional)
- Brush tenderloin evenly all over with vinegar.
- In a shallow dish or small baking sheet, combine porcini dust, paprika, salt, garlic and onion powder and pepper. Roll tenderloin roast in spices to coat all over. Place on rack in roasting pan.
- Place roast in preheated 500F (260C) oven for 10 minutes. Reduce heat to 275F (135 C) and roast for about 45 minutes or until meat thermometer reaches 135F (57C) for medium rare. Let stand 5 minutes before slicing.
- Meanwhile, in a large deep saucepan, heat oil over medium high heat. Saute onion, zucchini, red and yellow peppers with Italian seasoning for 5 minutes or until starting to brown; scrape out onto a plate. Add broth to same pan and bring to a boil. Whisk in cornmeal until starting to thicken. Reduce heat to medium low and, using wooden spoon, stir polenta occasionally for about 7 minutes or until thickened. Stir in sauteed vegetables and cook for 3 minutes. Stir in blue cheese and remove from heat.
- Ladle polenta into shallow bowls and top with sliced beef. Sprinkle with basil and drizzle with canola oil, if using to serve.
Tip: To make porcini dust, simply use dry porcini mushrooms and grind them finely in a spice or coffee grinder until they look like dust. This is a wonderful and easy way to add mushroom flavour to anything. Keep it in a dry sealed jar and use it as a new spice to any dishes with or without mushrooms! 1 pkg (0.5 oz/14 g) of dried porcini mushrooms will give you about 1/4 cup (50 mL) of porcini dust.
Aged balsamic vinegar is typically a bit thicker than regular balsamic vinegar and has a slightly sweeter flavourl. It helpz the spice mixture adhere to the roast.
If you have any leftovers they reheat beautifully in the microwave. Or you can pan fry the polenta before topping it with the warmed or room temperature beef.
Nutritional info per serving (1 of 8)
- Calories 370
- Protein 36 g
- Total fat 12 g
Saturated fat 5 g
Cholesterol 75 mg
- Carbohydrates 26 g
Fibre 3 g
Sugars 6 g
Added sugars 0 g
- Sodium 220 mg
- Potassium 750 mg