Peppered Tenderloin with Polenta and Puttanesca Sauce

Ingredients

• 24 ounce beef tenderloin steaks ()
• 1  garlic clove halved
• 1 teaspoon coarsely ground pepper black
• 3 cups puttanesca sauce 
• 0.3 teaspoon salt 
• 4 cups water 
• 1.3 cups cornmeal yellow

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Combine cornmeal and salt in a medium saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook, 15 minutes, stirring frequently.
2. Remove from heat.
3. Rub steaks with garlic; sprinkle with pepper.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
5. Add steaks; cook 3 minutes on each side or until desired degree of doneness.
6. Serve each steak over 2/3 cup polenta; spoon 1/2 cup Puttanesca Sauce over each steak.
7. Garnish with parsley sprigs, if desired.