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
1 tablespoon (tbsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
-
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.
Reviews from our home cooks
Meat was good. Accidentally burned the broccoli so I can't comment. Sent way too much cream cheese for the polenta. Never made polenta before, but I was sent 4 packages for a meal of 3 - I felt 4 was way too much so I only used 2 and even then it tasted way too excessive. If I make polenta next time, I'm omitting cream cheese entirely.
The meal overall was truly enjoyable, especially the flavorful polenta, perfectly cooked broccoli, and tender, well-seasoned meat. However, we found the demi-glace less appealing; its taste was unfortunately off-putting for us and detracted from the otherwise excellent components of the dish. We would appreciate if the demi-glace recipe could be revisited, as it carried some bitter notes that didn't align with the rest of the meal's high quality.
SO GOOD! Probably the best HF meal we've had. Truffle polenta? 😍 And the crunchy broccoli...omg. Just amazing.
It was delicious! The polenta was amazing and the steak was tender and flavorful!
Out of the 6 meals I ordered this was the best. The meat was tender. I hadn't ever tried polenta, which I enjoyed thoroughly. Very nice
I love your polenta so much. Such a great swap when I'm tired of rice or potatoes.
It was a great meal. A little difficult to time everything to be done together.
Please let me pay an extra premium price, if need be, so that dishes like this are shipped with quality cuts of steak. In this dish, my wife wouldn't touch her beef because of how stringy and fatty it was. Let me upgrade to recognizable cuts of steak!
Mashed potatoes instead of polenta I think would enhance this dish. But the flavors were very nice.
Very salty overall. Some acid would help this meal out
