Ingredients

• 2 Tbsp. olive oil
• 8 ounces asparagus, trimmed
• 8 slices (1/2 inch thick) refrigerated prepared polenta (about 7 oz.)
• 4 beef tenderloin steaks (about 4 oz. ea.)
• 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1/4 cup heavy or whipping cream
• 1/2 cup chopped onion

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Instructions

1. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook asparagus, turning 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.
3. Season steaks, if desired, with salt and black pepper. Cook steaks in same skillet over medium-high heat, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm. Add onions to skillet and cook 4 minutes or until golden.
4. Stir in Sauce and cream and bring just to to the boiling point, stirring occasionally. Serve sauce over steak with asparagus over polenta.