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wine poached tenderloin with parmesan polenta

* from jamie's kitchen

ingredients:

1 cup low-sodium chicken broth/stock
200 ml red wine (I used a Spanish red...yum)
3 cloves of garlic, peeled and kept whole
1 small bunch fresh thyme
6 whole peppercorns
sea salt and freshly ground black pepper
2 7 ounce tenderloin steaks
1 1/2 tablespoons butter
serve with: parmesan polenta

instructions

1. Take a sauce pan that the steaks will fit into snugly later, and add chicken stock, wine, garlic, bunch of thyme, peppercorns and a pinch of salt. Bring this to a boil and then lower the heat to a gentle simmer.

2. Leave for about 10 - 15 minutes in order for wine and stock to absorb garlic, thyme and peppercorn flavours.

3. Place steaks side by side into the simmering wine and stock, making sure they are covered well by the liquid (add water if not necessary). As soon as they are in the pan, it generally takes 6 minutes to cook rare, 8 minutes for medium and 10 for medium well-done. Depending on the thickness of the steak and how cold they were when you put them in, there's always a bit of leeway on the timing, so the best thing to do is give them a little pinch to check how soft they are in the middle. Cover.

4. When cooked to your liking, remove them to a warm plate, cover and leave them to rest for a couple of minutes while you make a light sauce and plate the polenta.

5. To make the sauce: remove thyme and pepper corns and discard. Mash garlic to a paste and add back to the stock and wine. Bring this to a fast boil and allow to boil for a couple of minutes. Remove from heat, season to taste and add the butter. Shake the pan lightly so the melted butter dissolves into the wine -- this will make a shiny, slightly thickened sauce. Do not reboil as it will curdle. Place steak on top of plated polenta and top with sauce.

Polenta:

Bring 2 cups of water with a pinch of salt to boil. Slowly whisk in 1/2 cup polenta and lower heat to low simmer. Cook, stirring constantly for about 25 - 35 minutes, until cooked through and thick (like porridge). Add 1/2 cup grated parmesan, salt and pepper to taste and fresh chopped parsley. Cover and keep warm until steak is ready to serve.

Changes, hints, tips and thoughts for this recipe:

• this recipe needed little or no adjustments -- it was great, and extremely simple to make...orignally Jamie Oliver called for it to be served with mashed celeriac, but I thought polenta would be delicious as a side dish...and it was!