Bistro Steak with Mushrooms & Polenta Cakes

🥘 Ingredients

• bavette steak
  20 oz
• beef stock concentrate
  2 unit
• black pepper
• butter
  2 tbsp
• button mushrooms
  8 oz
• cooking oil
  4 tsp
• crème fraîche
  4 tbsp
• garlic
  4 clove
• green beans
  24 oz
• paper towels
• parmesan cheese
  6 tbsp
• precooked polenta
  2 unit
• salt

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim green beans if necessary. Slice precooked polenta into 8-10 ½-inch-thick rounds (you’ll have 16-20 rounds for 4). Trim and thinly slice button mushrooms . Peel and mince or grate garlic .

   green beans: 12 oz, precooked polenta: 2 unit, button mushrooms: 8 oz, garlic: 4 clove
2. 

   2

   Toss green beans on one side of a baking sheet with a drizzle of cooking oil , salt , and black pepper (for 4 servings, spread out across entire sheet). Lightly oil empty side of baking sheet. Place polenta slices on oiled side of sheet (for 4, place on a second lightly oiled baking sheet). Season with a pinch of salt and pepper; sprinkle tops with parmesan cheese . Roast until green beans are tender and polenta cakes are lightly browned, ⏱️ 12-15 minutes . (For 4, roast green beans on top rack and polenta cakes on middle rack.)

   green beans: 12 oz, cooking oil: 4 tsp, salt, black pepper, parmesan cheese: 6 tbsp
3. 

   3

   Meanwhile, pat bavette steak dry with paper towels ; season generously all over with salt and black pepper . Heat a drizzle of oil in a large pan over medium-high heat and add steak; cook to desired doneness, ⏱️ 5-7 minutes per side. Turn off heat; transfer steak to a cutting board and rest for ⏱️ 5 minutes . Carefully wipe out pan and let cool.

   bavette steak: 20 oz, paper towels, salt, black pepper
4. 

   4

   Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in the pan used for steak. Add button mushrooms and garlic ; cook, stirring occasionally, until slightly crispy, ⏱️ 3-5 minutes .

   butter: 2 tbsp, button mushrooms, garlic
5. 

   5

   Stir in beef stock concentrate and 1/3 cup water (2/3 cup for 4 servings), scraping up any browned bits from bottom of pan. Cook, stirring constantly, until slightly reduced, ⏱️ 1-2 minutes . Remove from heat and whisk in crème fraîche . Season with salt and pepper to taste.

   beef stock concentrate: 2 unit, crème fraîche: 4 tbsp
6. 

   6

   Thinly slice steak against the grain. Divide steak, polenta cakes, and green beans between plates. Spoon mushroom sauce over steak and serve. **Steak is fully cooked when internal temperature reaches 145°.**