Peppered Tenderloin with Polenta and Puttanesca Sauce

Name: Peppered Tenderloin with Polenta and Puttanesca Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams beef tenderloin steaks (1 inch thick); 1 garlic clove, halved; 1 teaspoon coarsely ground black pepper; 710 milliliters Puttanesca Sauce; 0 teaspoons salt; 946 milliliters water; 296 milliliters yellow cornmeal

You can never have too many Mediterranean recipes, so give Peppered Tenderloin with Polentan and Puttanesca Sauce a try. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 30g of protein, 10g of fat, and a total of 543 calories. It is a good option if you're following a gluten free and dairy free diet. A mixture of water, beef tenderloin steaks, cornmeal, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine 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.

Ingredients you will need

Cornmeal