Pan Seared Medallions of Beef Over Polenta With Creamy Tomato Sauce

Bertolli Pasta Sauce
Bertolli Pan Seared Medallions of Beef Over Polenta With Creamy Tomato Sauce RecipeRecipe
2 servings

Ingredients

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1 1/2 tablespoons Bertolli® Extra Virgin Olive Oil
4 ounces asparagus, trimmed
4 slices (1/2 inch thick) refrigerated prepared polenta (about 7 oz.)
2 beef tenderloin steaks (about 4 oz. ea.)
1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
2 tablespoons heavy or whipping cream

Preparation

Prep: 5 Minutes
Cook: 11 Minutes

Heat 1/2 tablespoon Olive Oil in 10-inch nonstick skillet over medium-high heat and cook asparagus, stirring 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. Wipe skillet with paper towels.

Season steaks, if desired, with salt and black pepper. Heat same skillet over medium-high heat, then cook steaks, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm.

Bring Sauce and heavy cream just to a simmer in same skillet over low heat, stirring occasionally. Serve steak with asparagus over polenta with sauce.

Created date

June 2009