Beef Tenderloin With Creamy Burgundy Marinara

BERTOLLI
7Ingredients
20Minutes

Ingredients

US|METRIC
  • 2 tablespoons Bertolli® Classico Olive Oil (divided)
  • 8 slices polenta prepar
  • 4 steak (about 4 oz. ea.)
  • 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
  • 1/4 cup whipping heavy cream
  • 8 ounces asparagus (trimmed)
  • 1/2 cup yellow onion
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    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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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