Pan Seared Medallions Of Beef Over Polenta With Creamy Tomato Sauce

1. 1

   In 10-inch nonstick skillet, heat 1/2 tablespoon Olive Oil over medium-high heat and cook asparagus, stirring occasionally, 5 minutes or until tender. Remove asparagus from skillet and keep warm.

2. 2

   In same skillet, heat remaining 1 tablespoon Olive Oil over medium-high heat and cook polenta, turning once, 4 minutes or until golden. Remove polenta from skillet and keep warm. With paper towels, wipe skillet.

3. 3

   Season steaks, if desired, with Lawry's(R) Seasoned Salt and Seasoned Pepper. Heat same skillet over medium-high heat, then cook steaks, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm. In same skillet, bring Sauce and heavy cream just to a simmer over low heat, stirring occasionally. Serve steak with asparagus over polenta with sauce.

* Per serving · 4 servings · Values may vary.