Ingredients
1-1/2 Tbsp. Bertolli® 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® Seasoned Salt
1/8 tsp. Lawry’s® Seasoned Pepper
1 pouch Bertolli® Premium Summer Crushed Tomato and Basil Pasta Sauce
2 Tbsp. heavy or whipping cream
Preparation
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.
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.
Season steaks, if desired, with Lawry’s® 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.
