Bistro Steak with Mushrooms & Polenta Cakes
plus Roasted Green Beans
- Milk
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.
Ingredients
6 ounce
Green Beans
1 unit
Precooked Polenta
10 ounce
Bavette Steak
4 ounce
Button Mushrooms
2 tablespoon
Crème Fraîche
(Contains: Milk)
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.)
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the mushroom sauce and found the meal tasty overall, though some felt the polenta needed more seasoning.
- Ease of prep: Surprisingly easy to prepare, with the baked polenta slices and roasted green beans simplifying the process.
- Suggestions: Consider pan-frying the polenta for a crispier texture; adjust seasoning to taste, especially for the polenta.
- Steak: Some found the steak tender and delicious, while others felt it was tough; slicing thinly against the grain may help.
- Polenta: Opinions varied widely; try adding extra Parmesan or herbs to boost flavor if you find it bland.
Reviews from our home cooks
Good but not great. The polenta cakes were an interesting twist. Everything was decent, but nothing blew me out of the water. This particular meat cut was a little tough.
The bistro steak was so tender. The polenta cakes were amazing. This is on my favorite list.
It was low carb and very tasty...loved the baked polenta with Parmesan on top.
Fresh mushrooms are always welcome. Good-quality steaks - polenta (considering it's pre-cooked) tasted good
AMAZING!!! so easy to make and one of the best meals ever!
This meal was so hardy & delicious. The sauce really brought this plate together!
The recipe was bland but i loved the palenta cakes I just wish it had some spice or another type of seasoning.
The meal was tasty but the green beans were the toughest I have ever eaten.
This meal was great! However, I do feel like the premium surcharge was too much. It would have been worth the extra cost if a premium veggie was used (such as asparagus instead of green beans).
This was great - simple to make need mor beef the cuts aren't equally portioned
