Beef Tenderloin With Creamy Burgundy Marinara

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

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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