Pan Seared Medallions of Beef Over Polenta With Creamy Tomato Sauce

Pan Seared Medallions of Beef Over Polenta With Creamy Tomato Sauce
Photo by www.myrecipes.com

Ingredients

  • 1 pouch Bertolli Premium Summer Crushed Tomato & Basil Pasta Sauce
  • 1 ½ tablespoons Bertolli Extra Virgin Olive Oil
  • 4 slices (1/2 inch thick) refrigerated prepared polenta (about 7 oz.)
  • 2 tablespoons heavy or whipping cream
  • 4 ounces asparagus, trimmed
  • 2 beef tenderloin steaks (about 4 oz. ea.)

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, turnin...

View full recipe at My Recipes

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