Rosemary Beef Tenderloin with Truffle-Parmesan Polenta, Roasted Brussels Sprouts & Leeks
- Milk
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Dried Rosemary
2 g
Truffle Seasoning
1 unit
Precooked Polenta
10 ounce
Beef Tenderloin Steak
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
2 unit
Chicken Stock Concentrate
2 unit
Leeks
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
1 teaspoon
Garlic Powder
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
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Trim brussels sprouts; halve or quarter lengthwise depending on size, discarding outer and any discolored leaves.
Trim root end and dark green top part of leeks (you'll want to keep the lighter green and white parts for cooking). Halve leeks lengthwise and rinse under cold running water, gently separating layers to wash away any grit that might be trapped inside. Allow excess water to drip off and thinly slice crosswise into half moons.
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.
Whisk in sour cream, cream cheese, stock concentrate, and 1 TBSP butter (2 TBSP for 4). Set aside, covered, off heat.
Toss brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Roast on until sprouts are browned and tender, 15-20 minutes.
Pat steaks dry with paper towels and season all over with salt, pepper, garlic powder, and rosemary.
Heat a drizzle of oil in a large pan over medium-high heat. Add seasoned steaks and cook to desired doneness, 4-7 minutes per side.
Turn off heat; transfer steaks to a plate to rest. Remove any burned bits from pan if necessary (leave the browned bits for flavor!).
Return pan used for steaks over medium-high heat. Add a drizzle of oil and leeks. Cook, stirring frequently, until wilted, 1-2 minutes
Add 3/4 cup water, stock concentrantes, 2 TBSP butter (4 TBSP for 4) and any resting juices from steaks. Continue to cook, stirring occasionally, until liquid has mostly evaporated, leeks are soft and a bit saucy, 5-7 minutes longer.
Return polenta to medium heat, stirring occasionally. Once bubbling, turn off heat; stir in half the parmesan and as much truffle zest as you like. Taste and season with salt and pepper.
Slice steaks crosswise.
Divide polenta and sprouts between plates in separate sections. Place steaks over polenta and spoon saucy leeks over steaks. Garnish with remaining parmesan and serve.
