Italian Steak with Polenta

Ingredients

• 1 Red Bell Pepper
• 1 Shallot
• 3 oz Grape Tomatoes
• 2 Sirloin Steaks
• ½ Cup Whole Milk
• 2 Tbsp. Butter
• ½ Cup Quick-Cooking
• Polenta
• 1 ½ oz Grated Parmesan Cheese
• 1 tsp. Dried Oregano
• 1 oz Bonewerks Classic Veal
• Demi-Glace
• Olive Oil
• Salt Pepper
• Throughly rinse produce and pat dry. Stem, seed, and slice
• red bell pepper into 1/8’’ strips. Peel and halve shallot. Slice
• into thin strips (julienne). Halve grape tomatoes. Rinse
• steaks, pat dry, and season with a pinch of salt and pepper.

Instructions

1. 1

   Seared Italian Sirloin Steak: With Parmesan Polenta and Roasted Pepper Demi-Glace 1 Red Bell Pepper 3 oz. Grape Tomatoes 2 Sirloin Steaks ½ Cup Whole Milk ½ Cup Quick-Cooking 1 ½ oz. Grated Parmesan 1 tsp. Dried Oregano 1 oz. Bonewerks Classic Veal Demi-glace is a rich, super flavorful brown sauce made by reducing veal stock for hours and hours (sometimes up to 30!), until it takes on a thickened, glaze-y texture. Home Chef is expanding to the West Coast this spring, so start referring your

2. 2

   Prepare the Ingredients: Throughly rinse produce and pat dry. Stem, seed, and slice red bell pepper into 1/8’’ strips. Peel and halve shallot. Slice into thin strips (julienne). Halve grape tomatoes. Rinse steaks, pat dry, and season with a pinch of salt and pepper.

3. 3

   Make the Polenta: Bring a small pot with 1 ½ cups water, ½ tsp. salt, milk, and butter to a boil. Steadily whisk in polenta and cook until thickened, about 5 minutes. Adding the polenta in a steady stream rather than all at once will prevent it from clumping. Whisk in Parmesan cheese (reserving a pinch for garnish), taste, and season with more salt, if desired. Cover and set aside. Just before plating, whisk in 2 Tbsp. water to loosen polenta. The consistency should be like a smooth porridge.

4. 4

   Cook the Steaks: Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate to rest and return pan to medium-high heat. Don’t worry if there are browned bits on the bottom of the pan; they’re packed with flavor and will be incorporated into the sauce.

5. 5

   Make the Red Pepper Demi-Glace: Add 1 tsp. olive oil, oregano, pepper, and shallot to pan and cook 4-5 minutes. Add demi-glace to pan and stir to combine. Cook until thickened, about 2 minutes. Add tomatoes, taste, and adjust seasoning with salt and pepper

6. 6

   Plate the Dish: Spoon polenta on plate and flatten into a wide oval. Spoon red pepper demi-glace over polenta. Place a steak on top and garnish with remaining Parmesan cheese and a bit of