Main Course · Serves 2
with Mushrooms & Polenta Cakes plus Roasted Green Beans
Meat and polenta is the new meat and potatoes in this steakhouse-worthy meal. Bavette steak is cooked to juicy perfection and served alongside oven-roasted green beans and golden, Parmesan polenta. Top it all off with an umami-packed mushroom-crème fraîche sauce for a show-stopping dinner everyone will love.
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim green beans if necessary. Slice polenta into 8-10 ½-inch-thick rounds (you’ll have 16-20 rounds for 4). Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic.
Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and 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 polenta on a second lightly oiled baking sheet). Season with a pinch of salt and pepper; sprinkle tops with Parmesan.
Roast on top rack 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.)
Meanwhile, pat steak* dry with paper towels; season generously all over with 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 to a cutting board to rest for at least 5 minutes. Wipe out pan and let cool slightly.
Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for steak over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are slightly crispy, 3-5 minutes.
Stir in 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 pan from heat and whisk in crème fraîche. Season with salt and pepper to taste.
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.
Steak is fully cooked when internal temperature reaches 145°.
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