Pan Seared Medallions Of Beef Over Polenta With Creamy Tomato Sauce

• 1 1/2 tablespoons 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 pouch Bertolli(R) Premium Summer Crushed Tomato & Basil Pasta Sauce
• 2 tablespoons heavy or whipping cream

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. 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. 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. 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.

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

Taken from www.myrecipes.com/recipe/pan-seared-medallions-of-beef-over-polenta-with-creamy-tomato-sauce (may not work)