---
title: Bistro Steak with Mushrooms & Polenta Cakes
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bistro-steak-with-mushrooms-and-polenta-cakes-65f0b9ddf15f35246a8cb4fa
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Calorie Smart
  - Carb Smart
  - New
  - Beef
  - Dinner
rating: 4.0
rating_count: 238
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the mushroom sauce and found the meal tasty overall, though some felt the polenta needed more seasoning.
  - theme: Ease of prep
    text: Surprisingly easy to prepare, with the baked polenta slices and roasted green beans simplifying the process.
image: "data/recipes/bistro-steak-with-mushrooms-polenta-cakes.jpg"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim @green beans{12%oz} if necessary. Slice @precooked polenta{12%oz} into 8-10 ½-inch-thick rounds. Trim and thinly slice @button mushrooms{8%oz}. Peel and mince @garlic{2%cloves}.

Toss green beans on one side of a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Lightly oil empty side of baking sheet. Place polenta slices on oiled side of sheet. Season with a pinch of salt and pepper; sprinkle tops with @parmesan cheese{½%cup}. Roast on top rack until green beans are tender and polenta cakes are lightly browned ~{12%minutes}.

Meanwhile, pat @bavette steak{14%oz} dry with #paper towel{}; season generously all over with 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%minutes} per side. Turn off heat; transfer to a cutting board to rest for at least ~{5%minutes}. Wipe out pan and let cool slightly.

Heat @butter{1%tbsp} and a drizzle of cooking oil in pan used for steak over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are slightly crispy ~{3%minutes}.

Stir in @beef stock concentrate{1%tsp} and @water{⅓%cup}, scraping up any browned bits from bottom of pan. Cook, stirring constantly, until slightly reduced ~{1%minutes}. Remove pan from heat and whisk in @crème fraîche{½%cup}. Season with salt and pepper to taste.

Thinly slice steak against the grain. Divide steak, polenta cakes, and green beans between plates in separate sections. Spoon mushroom sauce over steak and serve.