Seared Beef Tenderloin with Tomato Confit

date: October 23, 2012

Nutrition Information (per serving)

37 g
539 mg
13 g
14 g
2 g
97 mg

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

  1. Preheat oven to 300F.
  2. 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.
  3. Preheat grill or broiler.
  4. Lightly season beef tenderloin filets with salt and pepper. Grill tenderloin fillets for 3 to 5 minutes on each side, or to desired doneness.
  5. 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.
  6. 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.
  7. Serve each beef tenderloin topped with ⅓ cup Tomato Confit, ⅓ cup Sautéed Kale and ⅓ cup Sage Polenta.

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