Balsamic beef with polenta

Recipe and photo provided by CanolaInfo.org
370 cal Serves 8 servings
Prep time 0h 20m
Cook time 0h 55m
Total time 1h 15m
Balsamic beef tenderloin on a cutting board with vegetables and polenta served in dishes

Ingredients

Directions

  1. Step 1

    Brush tenderloin evenly all over with vinegar.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    Ladle polenta into shallow bowls and top with sliced beef. Sprinkle with basil and drizzle with canola oil, if using to serve.

Nutritional Information

Per serving (1 portion)

Calories
370
Protein
36 g
Sodium
220 mg
Potassium
750 mg
Total fat
12 g
Saturated fat
5 g
Cholesterol
75 mg
Carbonhydrates
26 g
Fibre
3 g
Sugars
6 g
Added sugars
0 g