Rosemary Steak & Creamy Truffled Polenta

🥘 Ingredients

• bavette steak
  20 oz
• beef stock concentrate
  2 unit
• brussels sprouts
  1 lb
• butter
• chicken stock concentrate
  4 unit
• cooking oil
• cream cheese
  4 tbsp
• dried rosemary
  2 tsp
• garlic powder
  2 tsp
• leeks
  4 unit
• paper towels
• parmesan cheese
  6 tbsp
• pepper
• precooked polenta
  2 unit
• salt
• sour cream
  6 tbsp
• truffle seasoning
  4 g

🍳 Cookware

• small pot
• potato masher
• whisk
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim brussels sprouts ; halve or quarter lengthwise depending on size, discarding outer and any discolored leaves. Trim and discard root ends and dark green tops from leeks . 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.

   brussels sprouts: 1 lb, leeks: 4 unit, paper towels
2. 

   2

   In a small pot , combine precooked polenta 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 , cream cheese , chicken stock concentrate , half the parmesan cheese , 1 tablespoon butter (2 tablespoons for 4 servings), and as much truffle seasoning 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.

   precooked polenta: 2 unit, sour cream: 6 tbsp, cream cheese: 4 tbsp, chicken stock concentrate: 4 unit, parmesan cheese: 6 tbsp, butter, truffle seasoning: 4 g, salt, pepper
3. 

   3

   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.

   cooking oil
4. 

   4

   Pat bavette steak dry with paper towels and season all over with garlic powder , dried rosemary , 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!).

   bavette steak: 20 oz, garlic powder: 2 tsp, dried rosemary: 2 tsp, cooking oil
5. 

   5

   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 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.

   cooking oil, beef stock concentrate: 2 unit, butter
6. 

   6

   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.