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.
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