Cooking up some Italian for a good cause

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Steak Pizzaiola with Sun Dried Tomato Polenta

For the Steak Pizzaiola
2-1/2 pounds beef tenderloin
1/2 cup olive oil
1 pound sliced mushrooms
1 can (32 ounces) Italian Plum Tomatoes, chopped
Salt and pepper to taste
1/4 chopped parsley
1 teaspoon oregano
3 cloves garlic, chopped

Pan-sear beef tenderloin over medium heat for 2 to 3 minutes. Remove from sauté pan and set aside. Add garlic and mushrooms to pan and sauté for 2 to 3 minutes or until golden brown.

Add tomatoes, parsley, oregano and beef tenderloin to sauté pan and simmer over low heat for about 20 minutes. Season with salt and pepper to taste.

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For the Sun Dried Tomato Polenta
6 ounces sun dried tomatoes
1 ounce chopped garlic
1 ounce chopped shallots
2 ounces extra virgin olive oil
3 cups milk
1 cup water
1 cup instant white polenta
1/2 cup mascarpone

To make the polenta, heat the milk and water in a large pot and bring to a boil. While it is simmering, slowly add the polenta. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed. Remove from heat and stir in the mascarpone. Set the polenta aside.

Next prepare the sun dried tomatoes. Sauté garlic and shallots in olive oil over low to medium heat until golden brown. Add sun dried tomatoes and cook for about 3 to 5 minutes until soft. Set aside. Puree half of sun dried tomatoes in a blender. The other half should be chopped. To finish, combine polenta, chopped sun dried tomatoes and puree. Serve immediately.

Tip for Steak Pizzaiola: Steak Pizzaiola can be made in advance, but the sun dried tomato polenta needs to be prepared just before serving.

CONTINUED : Meatball Lasagna

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