Beef Tenderloin With Creamy Burgundy Marinara

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Stir in Sauce and cream and bring just to to the boiling point, stirring occasionally. Serve sauce over steak with asparagus over polenta.

* Per serving · 4 servings · Values may vary.