Beef Tenderloin With Creamy Burgundy Marinara

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

2 Tbsp. olive oil

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

Directions

  1. 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.
  2. 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.
  3. 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.
  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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