Pan Seared Medallions Of Beef Over Polenta With Creamy Tomato Sauce

1. 1

   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.

2. 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. Wipe skillet with paper towels.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.