Tenderloin Polenta ai Funghi (uses Beef Tenderloin leftovers)

Tenderloin leftovers with copySo you had this amazing party with a gorgeous, huge beef tenderloin cooked perfectly. Congratulations! And now you have half of that tenderloin sitting in your fridge that you want to treat with the respect it deserves but really, what on earth can you do with leftover steak and not ruin it?

I was faced with the same dilemma recently, so immediately thought Stroganoff. But then I remembered my hidden stash of dried porcini mushrooms and thought of one of my favorite dishes from our trip to Northern Italy: Polenta ai Funghi. Basically just reconstituted porcini made into a gravy and served over soft polenta. The only thing missing was and little cream and some beautiful slices of beef tenderloin. So I mashed up recipes for Beef Stroganoff and Polenta ai Funghi and made this leftover gem.

tenderloin leftovers

Tenderloin Polenta ai Funghi

Ingredients

2 cups dried porcini mushrooms
2 cups hot water
1/4 butter or olive oil
2 shallots, diced
2 cloves garlic, minced
1/4 cup flour
1/4 cup marsala wine or sherry
2 cups beef broth
1-2 pounds leftover tenderloin, cut into large bite-sized pieces
1/4 cup cream
1 1/2 cups coarse grits or polenta

Directions

In a bowl, pour the hot water over the dried mushrooms and let sit for 20 minutes or so–until the mushrooms are reconstituted and soft. Remove the mushrooms from water, reserving the liquid. Coarsely chop the mushrooms.

Make the polenta. Bring 3 cups water or broth to a boil. Slowly stir in polenta and turn water down to medium-low. Continue stirring polenta until creamy. Turn all the way to low, cover, and let stand until the sauce is ready.

Heat the butter or olive oil in a large skillet. Add the shallots and saute a couple of minutes until tender. Stir in garlic, then flour. Mix flour until no lumps remain, then stir in wine and cook for 1 minute. Stir in broth and 1 cup of reserved liquid (careful not to add sediment at the bottom of the mushroom bowl). Bring to a simmer and cook down for 5-10 minutes.

Turn down to low, stir in cream, then fold in tenderloin and mushrooms. Stir just until heated through.

To serve, make a well of polenta in the bottom of a large, wide bowl or plate. Ladle mushroom and tenderloin sauce over polenta.

Tenderloin leftovers with copy

Weekly Menu: Cook once, eat 3 times

This week is all about cooking one day and then having plenty to eat for the rest of the week. Even though this is 3 meals, you could probably stretch out some of the leftovers for another day or two.

Menu # 1: Grilled Ribs

Honey Garlic Glazed RibsI actually like making ribs in the winter. Most of the cooking happens inside, with just a quick toss on the grill at the end to get a good crust on the ribs. Make a double recipe of the mac and cheese, omitting the tuna from the recipe. Serve some now on the side of the ribs, and save some for later in the week.

Honey-Garlic Glazed Ribs
Very Veggie Macaroni and Cheese
Garden Salad

Tuna MacMenu #2: Very Veggie Tuna Mac

Add tuna to the leftover macaroni and cheese and place in a casserole dish. Top with some extra cheese and bake at 375 degrees for 30-45 minutes or so.

Very Veggie Tuna Mac

Menu #3: Pork & Pineapple Fried RicePork & Pineapple Fried Rice

Use the leftovers from the ribs to make this super quick fried rice.

Pork & Pineapple Fried Rice
Steamed Green Beans

Shopping List:

pork spare ribs–4 pounds
2 6-ounce cans of solid white tuna
garlic
jalapeno
green onions
onion
red bell pepper
pineapple
rice
whole wheat elbow macaroni
flour
chili powder
smoked paprika
coriander
cardamom
salt
pepper
light beer
lime juice
honey
soy sauce
rice vinegar
canola oil
frozen butternut squash
frozen peas
frozen mixed veggies (broccoli, carrots, asparagus are all good options)
butter
milk
cheddar cheese