Nutrition Information (per serving)
calories
335
protein
37 g
sodium
539 mg
carbohydrates
13 g
fat
14 g
fiber
2 g
cholesterol
97 mg
Servings
4
Ingredients
Tomato Confit
1 cup Roma tomato concasse
2 tsp extra-virgin olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
1 minced garlic clove
2 tsp chopped fresh thyme
4 4-oz beef tenderloin filets
¼ tsp sea salt
¼ tsp freshly ground black pepper
Sautéed Kale
2 Tbsp shallots, sliced
1 bunch fresh kale
1 tsp extra-virgin olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp water
2 Tbsp cider vinegar
Sage Polenta
3 Tbsp finely minced onion
1 Tbsp unsalted butter
3 Tbsp soft corn, cut from the cob
1¼ cup 2% milk
¼ cup polenta
¼ tsp sea salt
Pinch freshly ground black pepper
1 tsp cane sugar
2 Tbsp grated Parmesan cheese
1 tsp chopped fresh sage
2 tsp chopped fresh chives
Instructions
- Preheat oven to 300F.
- Toss all ingredients for Tomato Confit together on a baking sheet. Roast for 20 to 30 minutes, or until cooked through and slightly golden in color.
- Preheat grill or broiler.
- Lightly season beef tenderloin filets with salt and pepper. Grill tenderloin fillets for 3 to 5 minutes on each side, or to desired doneness.
- In a large sauté pan over medium heat, sauté shallots in olive oil. Add kale leaves, salt and pepper. Add water to steam and soften vegetables. Finish with vinegar.
- In a large saucepan, sauté onion in butter over medium heat until translucent. Add corn and sauté briefly, about 30 seconds. Add milk and bring to a boil. Using a wire whip, lightly whisk in polenta, salt, pepper and sugar. Cook until thickened, about 3 minutes. Add cheese, sage and chives and stir until cheese is melted.
- Serve each beef tenderloin topped with ⅓ cup Tomato Confit, ⅓ cup Sautéed Kale and ⅓ cup Sage Polenta.
