Bavette Steak & Creamy Truffle Polenta
with Crunchy Roasted Broccoli, Shallot Sauce & Parmesan
- Milk
- Wheat
Enjoy a restaurant-quality meal any night of the week with this sumptuous dinner. You’ll pair juicy seared steak with creamy truffle and Parmesan polenta that cooks up in a flash. Roasted broccoli with crispy panko breadcrumbs is a perfect side, and a homemade shallot pan sauce makes for a luxe finishing touch.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 g
Truffle Seasoning
1 unit
Precooked Polenta
10 ounce
Bavette Steak
8 ounce
Broccoli
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Beef Demi-Glace
(Contains: Milk)
1 teaspoon
Dried Thyme
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
½ unit
Shallot
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut broccoli into bite-size pieces if necessary. Have, peel, and mince half the shallot (whole shallot for 4 servings).
-
Toss broccoli on a baking sheet with a drizzle of oil, half the garlic powder, half the thyme, salt, and pepper.
-
Roast on top rack until browned and tender, 15-20 minutes.
-
Meanwhile, in a small pot, combine polenta and ⅓ cup water (⅔ cup for 4 servings) over medium heat. Cook, mashing with a potato masher, until mostly smooth, 30-60 seconds.
-
Add sour cream, cream cheese, stock concentrate, half the Parmesan, 1 TBSP butter (2 TBSP for 4), and as much truffle seasoning as you like.
-
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.
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Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko, salt, and pepper; cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
-
Meanwhile, pat steak* dry with paper towels and season generously all over with remaining garlic powder, remaining thyme, salt, and pepper.
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Heat a drizzle of oil in pan used for panko over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer steak to a cutting board and tent with foil to keep warm. Wipe out pan.
-
Heat a drizzle of oil in pan used for steak over medium-high heat. Add minced shallot and cook, stirring occasionally, until browned and tender, 30-60 seconds.
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Stir in ¼ cup water (⅓ cup for 4 servings), demi-glace, and any resting juices from steak. Simmer, stirring occasionally, until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); taste and season with salt and pepper if desired.
-
Once broccoli is done, carefully toss on sheet with toasted panko until evenly coated.
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Thinly slice steak against the grain. Before serving, stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water.
-
Divide broccoli, polenta, and steak between plates. Spoon shallot sauce over steak. Sprinkle remaining Parmesan over broccoli and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the truffle polenta's rich taste, while some found it too creamy. The steak received mixed reviews on tenderness and flavor.
- Ease of prep: Generally easy to prepare, though timing all components to finish together can be tricky for some cooks.
- Suggestions: Consider reducing cream cheese in polenta for a lighter texture. Try steaming broccoli instead of roasting for a different texture.
- Portions: Several mentioned wanting more broccoli to balance the meal for two people.
- Sauce: The shallot sauce divided opinions; some found it flavorful, while others thought it was too sweet or overwhelming.
