Bistro Steak with Mushrooms & Polenta Cakes

Name: Bistro Steak with Mushrooms & Polenta Cakes plus Roasted Green Beans
Total time: 40 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 6 ounce Green Beans; 8.8 ounce Precooked Polenta; 4 ounce Button Mushrooms; 2 clove Garlic; 3 tablespoon Parmesan Cheese; 10 ounce Bavette Steak; 1 unit Beef Stock Concentrate; 2 tablespoon Crème Fraîche; 4 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

plus Roasted Green Beans

Recipe Development TeamPublished on March 12, 2024

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Meat and polenta is the new meat and potatoes in this steakhouse-worthy meal. Bavette steak is cooked to juicy perfection and served alongside oven-roasted green beans and golden, Parmesan polenta. Top it all off with an umami-packed mushroom-crème fraîche sauce for a show-stopping dinner everyone will love.

Tags:

Calorie Smart

•Carb Smart

•New

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

6 ounce

Green Beans

8.8 ounce

Precooked Polenta

4 ounce

Button Mushrooms

2 clove

Garlic

3 tablespoon

Parmesan Cheese

(Contains: Milk)

10 ounce

Bavette Steak

1 unit

Beef Stock Concentrate

2 tablespoon

Crème Fraîche

(Contains: Milk)

Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories580 kcal

Fat39 g

Saturated Fat17 g

Carbohydrate26 g

Sugar5 g

Dietary Fiber5 g

Protein37 g

Cholesterol105 mg

Sodium1830 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Paper Towel

•Large Pan

•Whisk

Instructions

1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Slice polenta into 8-10 ½-inch-thick rounds (you’ll have 16-20 rounds for 4). Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic.

2

• Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet). • Lightly oil empty side of baking sheet. Place polenta slices on oiled side of sheet (for 4, place polenta on a second lightly oiled baking sheet). Season with a pinch of salt and pepper; sprinkle tops with Parmesan. • Roast on top rack until green beans are tender and polenta cakes are lightly browned, 12-15 minutes. (For 4, roast green beans on top rack and polenta cakes on middle rack.)

3

• Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of 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 to a cutting board to rest for at least 5 minutes. Wipe out pan and let cool slightly.

4

• Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for steak over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are slightly crispy, 3-5 minutes.

5

• Stir in stock concentrate and 1/3 cup water (2/3 cup for 4 servings), scraping up any browned bits from bottom of pan. Cook, stirring constantly, until slightly reduced, 1-2 minutes. • Remove pan from heat and whisk in crème fraîche. Season with salt and pepper to taste.

6

• 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.

Steak is fully cooked when internal temperature reaches 145°.