Tenderloin of Beef with Mild Ancho Chile Sauce and Monterey Jack Cheese Polenta - Our Approach to Senior Living - Classic Residence by Hyatt
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Tenderloin of Beef with Mild Ancho Chile Sauce and Monterey Jack Cheese Polenta

Created by Executive Chef
Classic Residence by Hyatt and The Plaza Companies
Serves 10


Ingredients:

  • 2 -1/4 pounds beef tenderloin
  • 2 pounds polenta
  • 10 ounces red pepper
  • 10 ounces zucchini
  • 10 ounces yellow squash
  • 3 -1/2 ounces Monterey jack cheese

Directions:

  1. Trim beef and cut into medallions or leave whole, if desired.
  2. Cover and refrigerate until needed.
  3. Slice polenta in a desire shape.
  4. Cover and refrigerate until needed.
  5. Sauté beef to desired doneness (if meat is whole, roast to desired doneness).
  6. Sauté vegetables.
  7. Grill polenta.
  8. Toward end of grilling, top with Monterey Jack cheese and grill until cheese begins to melt.
  9. Serve immediately.

Nutritional Information: Per Serving (excluding unknown items): 643 Calories; 27g Fat (38.7% calories from fat); 29g Protein; 69g Carbohydrate; 10g Dietary Fiber; 81mg Cholesterol; 104mg Sodium. Exchanges: 4 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

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