Cherry Marinated Beef with Roquefort Polenta and Corn Salsa

Cherry Marinated Beef with Roquefort Polenta and Corn Salsa

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 4

    * 4 beef tenderloin or ribeye steaks, , cut 1-½-inches thick

  • ½

    * ½ cup frozen cherry-apple juice concentrate, thawed

  • ½

    * ½ cup olive oil

  • 1 to 2

    * 1 to 2 tablespoons freshly ground black pepper

  • 1

    * 1 tablespoon snipped fresh rosemary

  • 1

    * 1 clove garlic, minced

  • * Roquefort Polenta (see recipe center)

  • * Sweet Corn Salsa (see recipe center)


1. Trim fat from steaks. Place meat in a large resealable plastic bag set in a shallow dish. 2. For marinade: In a small bowl, stir together juice concentrate, oil, pepper, rosemary and garlic. Pour over meat; close bag. Marinate in refrigerator for 3 hours. 3. Drain meat. Discard marinade. For a charcoal grill, arrange medium coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover; grill for 16 to 20 minutes for medium-rare (145 degrees F) or 20 to 24 minutes for medium (160 degrees F) or until desired doneness, turning halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.) 4. To serve, on each warm plate, place a scoop of polenta in middle of plate and top with steak. Top with a spoonful of corn salsa. Makes 4 servings. ROQUEFORT POLENTA * 1 14-ounce can chicken broth * 1/2 cup yellow cornmeal * 2 to 4 tablespoons crumbled Roquefort or blue cheese * 1/4 cup butter, softened * 1/4 teaspoon ground white pepper Directions 1. In a medium saucepan, bring broth to boiling. In a very thin stream, slowly add cornmeal to the boiling water (keep the broth always at a boil), whisking constantly. Using a wooden spoon, cook and stir until mixture returns to boiling, scraping sides of saucepan. Reduce heat to low. Continue to cook and stir for 5 minutes or until mixture is soft, very thick and the mixture pulls cleanly away from the sides of the pan. Remove from the heat. 2. To serve, stir in cheese, butter and white pepper. Serve immediately. Makes 4 servings. SWEET CORN SALSA * 1/2 of a 10-ounce package frozen whole kernel corn (1 cup) * 1/4 cup chopped red sweet pepper * 1/4 cup chopped green sweet pepper * 2 tablespoons finely chopped red onion * 1 tablespoon snipped fresh cilantro * 1 1/2 teaspoons lime juice * 1/4 teaspoon salt * 1/8 teaspoon ground black pepper 1. Thaw corn, if frozen. In a small bowl, combine corn, red and green sweet pepper, red onion, cilantro, lime juice, salt and black pepper. Serve at room temperature. (To store, transfer to a storage container. Cover and chill up 24 hours. Let stand at room temperature for 1 hour before serving.) Makes 1-1/2 cups.


Facebook Conversations