BEEF TENDERLOIN WITH CREAMY BURGUNDY MARINARA
- Serves 4
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- prep time: 5 minute(s)
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- cook time: 15 minute(s)
Ingredients:
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2 Tbsp. Bertolli® Classico™ Olive Oil, divided
8 ounces asparagus, trimmed
8 slices (1/2 inch thick) refrigerated prepared polenta (about 7 oz.)
4 beef tenderloin steaks (about 4 oz. ea.)
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/4 cup heavy or whipping cream
1/2 cup chopped onion
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Directions:
- Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook asparagus, turning occasionally, 5 minutes or until tender. Remove asparagus from skillet and keep warm.
- Heat remaining 1 tablespoon Olive Oil in same skillet over medium-high heat and cook polenta, turning once, 4 minutes or until golden. Remove polenta from skillet and keep warm.
- Season steaks, if desired, with salt and black pepper. Cook steaks in same skillet over medium-high heat, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm. Add onions to skillet and cook 4 minutes or until golden.
- Stir in Sauce and cream and bring just to to the boiling point, stirring occasionally. Serve sauce over steak with asparagus over polenta.
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