Rosemary Steak & Creamy Truffled Polenta

🥘 Ingredients

• bavette steak
  12 oz
• beef stock concentrate
  1 unit
• black pepper
  ½ tsp
• brussels sprouts
  12 oz
• butter
  3 tbsp
• chicken stock concentrate
  1 unit
• cream cheese
  2 oz
• dried rosemary
  ½ tsp
• garlic powder
  ½ tsp
• leeks
  2 unit
• olive oil
  1 tbsp
• parmesan cheese
  1 oz
• precooked polenta
  1 unit
• salt
  1 tsp
• sour cream
  2 oz
• truffle seasoning
  1 tsp
• water
  1¼ cup

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   brussels sprouts leeks sour cream cream cheese truffle seasoning garlic powder beef stock concentrate dried rosemary bavette steak precooked polenta parmesan cheese chicken stock concentrate butter olive oil water salt black pepper

   brussels sprouts: 12 oz, leeks: 2 unit, sour cream: 2 oz, cream cheese: 2 oz, truffle seasoning: 1 tsp, garlic powder: ½ tsp, beef stock concentrate: 1 unit, dried rosemary: ½ tsp, bavette steak: 12 oz, precooked polenta: 1 unit, parmesan cheese: 1 oz, chicken stock concentrate: 1 unit, butter: 3 tbsp, olive oil: 1 tbsp, water: 1¼ cup, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Adjust oven rack to top position and preheat to 450°F. Wash and dry all produce. Trim brussels sprouts and halve or quarter lengthwise, discarding outer and discolored leaves. Trim root ends and dark green tops from leeks, halve lengthwise, rinse to remove grit, pat dry, and thinly slice crosswise.
3. 

   3

   In a small pot , combine precooked polenta and ⅓ cup water over medium heat. Cook, mashing with a potato masher, until mostly smooth ⏱️ 30-60 seconds . Add sour cream, cream cheese, chicken stock concentrate, half the parmesan cheese, 1 tbsp butter, and truffle seasoning to taste. Whisk until cheese melts and polenta is simmering and thickened ⏱️ 2-3 minutes . Season with salt and black pepper to taste. Keep covered off heat until ready to serve.
4. 

   4

   Toss brussels sprouts on a baking sheet with a drizzle of olive oil, salt, and black pepper. Roast on top rack until browned and tender ⏱️ 15-20 minutes .
5. 

   5

   Pat bavette steak dry and season all over with garlic powder, dried rosemary, salt, and black pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 5-7 minutes per side. Turn off heat and transfer steak to a plate to rest for at least ⏱️ 5 minutes . Wipe out any burned bits from pan.
6. 

   6

   Heat a drizzle of olive oil in the same pan over medium-high heat. Add sliced leeks and cook, stirring frequently, until wilted ⏱️ 1-2 minutes . Add ¾ cup water, beef stock concentrate, 2 tbsp butter, and any resting juices from steak. Cook, stirring occasionally, until liquid has mostly evaporated and leeks are soft and saucy ⏱️ 5-7 minutes .
7. 7

   Before serving, stir polenta and rewarm over medium heat if necessary. If polenta seems too thick, stir in a splash of water. Transfer steak to a cutting board and thinly slice against the grain. Divide precooked polenta and brussels sprouts between plates in separate sections. Top polenta with steak and spoon saucy leeks over steak. Garnish with remaining parmesan cheese and serve.