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Nutritional Information
Calories 345
Fat 9.6g
Cholesterol 70.0mg
Sodium 610mg
Carbohydrates 35.8g
Fiber 3.6g
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Peppered Tenderloin With Polenta and Puttanesca Sauce
Ingredients
24 ounces San Gennaro Polenta(food court cheese case)
1/4 teaspoon salt(aisle #11)
6 4 ounce beef tenderloin steaks about 1 inch thick each (service meat department)
1 fresh garlic clove, halved (produce department)
1 teaspoon coarsely ground
black pepper (spice rack end of aisle # 11)
Cooking spray of your choice (aisle # 11)
3 cups Franks Pasta sauce(aisle #7)
Flat leaf "Italian" parsley sprigs, OPTIONAL (produce department)
Directions
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1. Cook polenta according to package instructions and set aside and keep warm.
2. Rub steaks with garlic; sprinkle with pepper. Place an a large non stick skillet coated with cooking spray over medium-high heat until hot.
3. Add steaks; cook steaks roughly 3 minutes on each side or until desired degree of doneness.
4. Serve each steak over 2/3 cup polenta; spoon 1/2 cup Puttanesca sauce over each steak. Garnish with parsley, OPTIONAL. Serve immediately.
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Servings
Serves 6
Time To Cook
Preparation Time: 30 Minutes.
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