Beef Tenderloin With Gremolata And Sun-Dried Tomato Polenta - cooking recipe

Ingredients

3/4 cup vegetable stock
1/3 cup polenta
2 tbsp sun-dried tomatoes in oil, well drained, coarsely chopped
1 tbsp finely grated Parmesan cheese
8 oz piece beef tenderloin
4 oz mixed salad leaves
None None FOR THE GREMOLATA
1/4 cup coarsely chopped fresh flat-leaf parsley
1 clove garlic, crushed
2 tsp finely grated lemon peel
2 tbsp lemon juice

Preparation

Preheat the oven to 400\u00b0F. Lightly spray an 8-inch square baking pan with no stick cooking spray. Line a baking pan with parchment paper.
Combine 3/4 cup water and stock in a medium saucepan; bring to a boil. Gradually add the polenta, stirring constantly. Reduce the heat to low; cook, stirring constantly, for about 7 mins or until the polenta thickens. Stir in the tomato and cheese; season to taste. Spread the mixture into the prepared pan to form a 6-inch square, using the corner as a guide. Cover and refrigerate for about 1 hour or until the polenta is firm.
For the gremolata, combine all ingredients in small bowl.
Heat an oiled grill pan on high heat. Cook the beef until browned all over. Place on prepared baking pan. Roast for about 15 mins (for medium) or until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thickly.
Meanwhile, turn the polenta onto a cutting board. Cut into four squares, then cut each square diagonally into two triangles. Cook the polenta triangles, in batches, in the same heated grill pan, on medium heat, until lightly browned on both sides.
To serve, top the polenta with the beef then the gremolata. Accompany with salad.