Pan Seared Medallions Of Beef Over Polenta With Creamy Tomato Sauce

• 1-1/2 Tbsp. Bertolli(R) 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.)
• 1/4 tsp. Lawry's(R) Seasoned Salt
• 1/8 tsp. Lawry's(R) Seasoned Pepper
• 1 pouch Bertolli(R) Premium Summer Crushed Tomato and Basil Pasta Sauce
• 2 Tbsp. heavy or whipping cream

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. 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. 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.

olive oil, polenta, beef tenderloin, salt, pepper, tomato, whipping cream

Taken from www.epicurious.com/recipes/member/views/pan-seared-medallions-of-beef-over-polenta-with-creamy-tomato-sauce-1270441 (may not work)