Beef Tenderloin With Creamy Burgundy Marinara
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 406
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 40
- Sodium
- 24
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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
- 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.