This beautiful dish is perfect to serve up for family get togethers or when friends gather for a meal. Beef tenderloin is lean and a perfect cut for larger gatherings. If you have a small crowd simply cut the recipe in half! Recipe Courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
1 (2lb /1kg) beef tenderloin roast (1)
2 Tbsp aged balsamic vinegar (30 mL)
3 Tbsp porcini dust (see tip) (30 mL)
1 tsp smoked paprika (5 mL)
1/2 tsp garlic (2 mL)
1/2 tsp onion powder (2 mL)
1/4 tsp fresh ground pepper (1 mL)
1 Tbsp canola oil (15 mL)
1 onion, thinly sliced (1)
1 zucchini, thinly sliced (1)
1 red bell pepper, thinly sliced (1)
1 yellow bell pepper, thinly sliced (1)
1 tsp Italian seasoning (5 mL)
8 cups no salt added beef broth (2L)
1 1/4 cups fine cornmeal (310 mL)
1/3 cup crumbled blue cheese (75 mL)
Fresh basil leaves (optional)
Extra virgin canola oil (optional)
Tips: To make porcini dust, simply use dry porcini mushrooms and grind them finely in a spice or coffee grinder until they look like dust. This is a wonderful and easy way to add mushroom flavour to anything. Keep it in a dry sealed jar and use it as a new spice to any dishes with or without mushrooms! 1 pkg (0.5 oz/14 g) of dried porcini mushrooms will give you about 1/4 cup (60 mL) of porcini dust.
Aged balsamic vinegar is typically a bit thicker than regular balsamic vinegar and has a slightly sweeter flavour as well. It sticks well to the beef to help the spice mixture adhere to the roast.
If you have any leftovers, they reheat beautifully in the microwave or pan fry the polenta before topping it with the warmed or room temperature beef.
1 (2lb /1kg) beef tenderloin roast (1)
2 Tbsp aged balsamic vinegar (30 mL)
3 Tbsp porcini dust (see tip) (30 mL)
1 tsp smoked paprika (5 mL)
1/2 tsp garlic (2 mL)
1/2 tsp onion powder (2 mL)
1/4 tsp fresh ground pepper (1 mL)
1 Tbsp canola oil (15 mL)
1 onion, thinly sliced (1)
1 zucchini, thinly sliced (1)
1 red bell pepper, thinly sliced (1)
1 yellow bell pepper, thinly sliced (1)
1 tsp Italian seasoning (5 mL)
8 cups no salt added beef broth (2L)
1 1/4 cups fine cornmeal (310 mL)
1/3 cup crumbled blue cheese (75 mL)
Fresh basil leaves (optional)
Extra virgin canola oil (optional)
Tips: To make porcini dust, simply use dry porcini mushrooms and grind them finely in a spice or coffee grinder until they look like dust. This is a wonderful and easy way to add mushroom flavour to anything. Keep it in a dry sealed jar and use it as a new spice to any dishes with or without mushrooms! 1 pkg (0.5 oz/14 g) of dried porcini mushrooms will give you about 1/4 cup (60 mL) of porcini dust.
Aged balsamic vinegar is typically a bit thicker than regular balsamic vinegar and has a slightly sweeter flavour as well. It sticks well to the beef to help the spice mixture adhere to the roast.
If you have any leftovers, they reheat beautifully in the microwave or pan fry the polenta before topping it with the warmed or room temperature beef.
