Rosemary Steak & Creamy Truffled Polenta
with Roasted Brussels Sprouts, Saucy Leeks & Parmesan
- Milk
Is there a better combo than juicy steak paired with a rich, carb-y side dish? We didn’t think so. Here, you’ll serve rosemary- and garlic-spiced bavette steak over creamy, buttery, truffle-infused polenta. Leeks sautéed with butter and beef stock make a perfectly luxurious pairing, while roasted Brussels sprouts give the meal an earthy finish.
Ingredients
8 ounce
Brussels Sprouts
2 unit
Leeks
3 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 g
Truffle Seasoning
1 teaspoon
Garlic Powder
1 unit
Beef Stock Concentrate
1 teaspoon
Dried Rosemary
10 ounce
Bavette Steak
1 unit
Precooked Polenta
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
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 and discard root ends and dark green tops from leeks. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons.
• 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.
• Before serving, stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. • Transfer steak to a cutting board; thinly slice against the grain. • Divide polenta and Brussels sprouts between plates in separate sections. Top polenta with steak and spoon saucy leeks over steak. Garnish with remaining Parmesan and serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the truffle-infused polenta, calling it "to die for" and pairing beautifully with the rosemary-seasoned steak 🍲.
- Ease of prep: Some found the polenta tricky to smooth out, while others appreciated its simplicity using the prepared tube.
- Suggestions: Consider slicing and frying the polenta in olive oil for a different texture; try adding hot honey to Brussels sprouts.
- Portions: Several mentioned too many leeks and not enough Brussels sprouts; some wanted more polenta and a larger steak.
- Texture: A few found the steak tough or chewy; others praised its tenderness when cooked as directed.
Reviews from our home cooks
OMG so very good. Great way to season the steaks. And that truffle polenta was one of the best side dishes we've ever had, even when thinking about high end restaurant meals! However, wayyyy too many leeks. There were 4 in our box and 1 or 2 would have sufficed. And we felt they really didn't add much to the meal. The rosemary steaks and that polenta were the stars!
Man, this was really good. If you like multiple different flavors, this is it. The truffle polenta pairs with really well with the rosemary in the steak. I added a little hot honey to my Brussels sprouts and it made the whole meal top tier.
Absolutely the best meal we have tried through Hello Fresh! The creamy truffled polenta was to die for! Combined with the steak and Brussels sprouts, it made for a perfect, special dinner!
Delicious, but I did have a hard time breaking up the polenta and making it smooth. But it had great flavor
Good tasting recipe. This was my first time cooking polenta, and I think mashed potatoes would have been better.
The polenta turned out well, and so easy to make using the prepared tube
It was good aside from the leeks. It would have been good to have pictures of how to cut those up because I've never cooked with them before and I'm guessing I didn't peel enough layers off because it was super bitter and I ended up not using it at all.
Everything was good, rich and saucy and truffly as promised. Great cooking method for the steak. But it felt less healthy than other dishes that are just as good!
Tasty flavors with very light truffle seasoning. This steak was very flavorful and tender.
So good! The leeks are a hassle though. They take ages to take apart, clean, and chop. Next time I will just skip the leeks. Not worth it.
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