Rosemary Steak & Creamy Truffled Polenta

• In a small pot, combine polenta and 1⁄3 cup water (2⁄3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher, until mostly smooth, 30-60 seconds. • Add sour cream, cream cheese, chicken stock concentrates, 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.

• Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until Brussels sprouts are browned and tender, 15-20 minutes.

• Pat steak dry with paper towels and season all over with garlic powder, rosemary, 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 steak to a plate to rest for at least 5 minutes. Wipe out any burned bits from pan, if necessary (leave the browned bits for flavor!).

• Heat a drizzle of oil in pan used for steak over medium-high heat. Add sliced leeks and cook, stirring frequently, until wilted, 1-2 minutes. • Add 3⁄4 cup water, beef stock concentrate, 2 TBSP butter, and any resting juices from steak (1 1⁄4 cups water and 4 TBSP butter for 4 servings). Cook, stirring occasionally, until liquid has mostly evaporated and leeks are soft and a bit saucy, 5-7 minutes more.