Beef Tenderloin With Creamy Burgundy Marinara

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

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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Sirloin Beef Burgundy: Boeuf Bourguignon

Grilled Beef Tenderloin

Peppered Beef Tenderloin

Tenderloin Tamed Beef

Sichuan Beef Tenderloin

Mock Beef Tenderloin

Beef Tenderloin in Salt Crust

Spicy Grilled Beef Tenderloin