---
title: Rosemary Steak & Creamy Truffled Polenta
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/rosemary-steak-and-creamy-truffled-polenta-68b59ebe5223077a38dad689
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - New
  - Seasonal
rating: 0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the truffle-infused polenta, calling it 'to die for' and pairing beautifully with the rosemary-seasoned steak."
  - theme: Texture
    text: "A few found the steak tough or chewy; others praised its tenderness when cooked as directed."
nutrition:
  calories: 840
  fat: 57
  saturated fat: 26
  carbohydrates: 46
  sugar: 10
  fiber: 7
  protein: 41
  cholesterol: 170
  sodium: 2420
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/rosemary-steak-creamy-truffled-polenta.avif"
---
Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce.  
Trim @brussels sprouts{16%ounce}; halve or quarter lengthwise depending on size, discarding outer and any discolored leaves.  
Trim and discard root ends and dark green tops from @leeks{4%unit}. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with @paper towels{}; thinly slice crosswise into half-moons.

In a #small pot{}, combine @precooked polenta{2%unit} and 1⁄3 cup water (2⁄3 cup for 4 servings) over medium heat. Cook, mashing with a #potato masher{}, until mostly smooth, 30-60 seconds.  
Add @sour cream{6%tablespoon}, @cream cheese{4%tablespoon}, @chicken stock concentrate{4%unit}, half the @parmesan cheese{6%tablespoon}, 1 tablespoon @butter{} (2 tablespoons for 4 servings), and as much @truffle seasoning{4%g} as you like.  
Whisk with a #whisk{} until cheese melts and polenta is simmering and thickened, 2-3 minutes more. Season with @salt{} and @pepper{} to taste.  
Keep covered off heat until ready to serve.

Toss Brussels sprouts on a #baking sheet{} with a drizzle of @cooking oil{}, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Pat @bavette steak{20%ounce} dry with paper towels and season all over with @garlic powder{2%teaspoon}, @dried rosemary{2%teaspoon}, salt, and pepper.  
Heat a drizzle of @cooking oil{} in a #large pan{} over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.  
Turn off heat; transfer steak to a plate to rest for at least ~{5%minutes}. Wipe out any burned bits from pan, if necessary (leave the browned bits for flavor!).

Heat a drizzle of @cooking oil{} in the pan used for steak over medium-high heat. Add sliced leeks and cook, stirring frequently, until wilted, 1-2 minutes.  
Add 3⁄4 cup water, @beef stock concentrate{2%unit}, 2 tablespoons @butter{}, and any resting juices from steak (for 4 servings: 1 1⁄4 cups water and 4 tablespoons butter). Cook, stirring occasionally, until liquid has mostly evaporated and leeks are soft and a bit saucy, 5-7 minutes more.

Before serving, stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water.  
Transfer steak to a cutting board; thinly slice against the grain.  
Divide polenta and Brussels sprouts between plates in separate sections. Top polenta with steak and spoon saucy leeks over steak. Garnish with remaining Parmesan and serve.  
Beef is fully cooked when internal temperature reaches 145°F.