Beef Tenderloin With Creamy Burgundy Marinara
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
None
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Sirloin Beef Burgundy: Boeuf Bourguignon

Recipe courtesy of Rachael Ray

Marinara Sauce

Recipe courtesy of Ina Garten

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking