Bistro Steak with Mushrooms & Polenta Cakes

🥘 Ingredients

• bavette steak
  14 oz
• beef stock concentrate
  1 tsp
• black pepper
  1 tsp
• butter
  1 tbsp
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• crème fraîche
  ½ cup
• garlic
  2 cloves
• green beans
  12 oz
• parmesan cheese
  ½ cup
• precooked polenta
  12 oz
• salt
  1 tsp
• water
  ⅓ cup

🍳 Cookware

• baking sheet
• paper towel
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim green beans if necessary. Slice precooked polenta into 8-10 ½-inch-thick rounds. Trim and thinly slice button mushrooms . Peel and mince garlic .

   green beans: 12 oz, precooked polenta: 12 oz, button mushrooms: 8 oz, garlic: 2 cloves
2. 

   2

   Toss green beans on one side of a baking sheet with a drizzle of cooking oil , salt , and black pepper . Lightly oil empty side of baking sheet. Place polenta slices on oiled side of sheet. Season with a pinch of salt and pepper; sprinkle tops with parmesan cheese . Roast on top rack until green beans are tender and polenta cakes are lightly browned ⏱️ 12 minutes .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, parmesan cheese: ½ cup
3. 

   3

   Meanwhile, pat bavette steak dry with paper towel ; season generously all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 5 minutes per side. Turn off heat; transfer to a cutting board to rest for at least ⏱️ 5 minutes . Wipe out pan and let cool slightly.

   bavette steak: 14 oz
4. 

   4

   Heat butter and a drizzle of cooking oil in pan used for steak over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are slightly crispy ⏱️ 3 minutes .

   butter: 1 tbsp
5. 

   5

   Stir in beef stock concentrate and water , scraping up any browned bits from bottom of pan. Cook, stirring constantly, until slightly reduced ⏱️ 1 minutes . Remove pan from heat and whisk in crème fraîche . Season with salt and pepper to taste.

   beef stock concentrate: 1 tsp, water: ⅓ cup, crème fraîche: ½ cup
6. 

   6

   Thinly slice steak against the grain. Divide steak, polenta cakes, and green beans between plates in separate sections. Spoon mushroom sauce over steak and serve.