I made this Ellie Krieger recipe for my son and myself this week and DAMN. It is good. And, easy for cleanup, as a single sheet-pan meal. The herbs with the beef are truly kick-butt and, since my son ate all the meat immediately, I’ve been loving the veggies & polenta as a standalone leftover. I will say the polenta was even better after I pan sautéed it to put a slight crust on it. Good tenderloin isn’t cheap, but this is a good way to use it if you feel like investing a bit in a great dinner.
Ingredients:
- 1 large clove of garlic, finely minced
- 3/4 teaspoon salt, divided
- 3 tablespoons olive oil, divided
- 1 tablespoon finely chopped rosemary
- 3/4 teaspoon freshly ground black pepper
- 1 ¼ pound beef tenderloin roast
- 2 pints grape tomatoes
- 4 medium shallots, peeled and quartered lengthwise
- One 1-pound tube of prepared polenta, sliced into 8 slices about ¾-inch thick
- 1 teaspoon aged balsamic vinegar
- 2 tablespoons chopped fresh parsley
Directions
Preheat the broiler to high. Take the garlic and chop extra finely. Place the garlic paste into a small bowl with 1 tablespoon of the olive oil, the rosemary and ½ teaspoon of the pepper and stir to combine. Rub the mixture all over the meat.
Place a metal rack on top of a sheet pan; place the meat on the rack and broil about 2 inches from the flame until the top of the meat is browned, about 3 minutes. Turn off the broiler and preheat the oven to 425 degrees. Transfer the meat to a plate and remove the rack.
Place the tomatoes and the shallots on the pan. Drizzle them with 1 tablespoon of the oil and the remaining ¼ teaspoon each salt and pepper. Toss them with tongs, then push them over to one half of the pan. Place the meat, browned side up, in the center of the pan. Brush the polenta slices with the remaining tablespoon of oil and place them on the other side of the meat on the pan.
Cook for 15 minutes, then stir the tomatoes and shallots and flip the polenta slices. Return to the oven and continue to cook until the meat is reaches an internal temperature of 130 degrees for medium rare, 10-15 minutes more. Transfer the meat to a cutting board and allow to rest for 5-10 minutes before slicing against the grain into ¼-inch thick slices. While the meat is resting, drizzle the tomatoes and shallots with the balsamic vinegar.
Makes 4 servings
Serving size: 3 slices of meat, 2 polenta rounds and 2/3 cup tomatoes and shallot
Per serving: Calories 420, Total Fat 22 g; (Sat Fat 6 g, Mono Fat 11 g, Poly Fat 2 g); Protein 33 g; Carb 23 g; Fiber 3 g; Cholesterol 75 mg; Sodium 610 mg, Total Sugar 7 g (Added Sugar 0 g)
Posts
