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MasterChef Junior Seared Steaks & Maple Brussels Sprouts

with Creamy Rosemary Polenta

MasterChef Jr
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

For this dish, we’re thrilled to feature a recipe inspired by Sammy's winning Blue Apron Mystery Box Challenge dish on season 6 of MasterChef Junior on FOX. Pan-seared steak pairs perfectly with a side of roasted Brussels sprouts tossed with maple syrup. It's all served over a luxuriously creamy bed of polenta, seasoned with fresh rosemary.

Get Cooking
fresh
ingredients
MasterChef Junior Seared Steaks & Maple Brussels Sprouts with Creamy Rosemary Polenta
Title
  • 4 Steaks
  • 1¼ cups Polenta
  • ¾ cup Low-Fat Milk
  • 1 lb Brussels Sprouts
  • 2 cloves Garlic
  • 1 bunch Rosemary
  • 1 Shallot
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Butter
  • ⅓ cup Chicken Bone Broth
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
 Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the root end of the Brussels sprouts; halve lengthwise. Peel and roughly chop the garlic. Peel and small dice the shallot. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.

Roast & dress the Brussels sprouts:
2 Roast & dress the Brussels sprouts:

Place the halved Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer the roasted Brussels sprouts to a bowl and add the maple syrup; toss to combine.

 Cook the polenta:
3 Cook the polenta:

While the Brussels sprouts roast, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 4 cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium; whisk in the polenta, milk, and chicken broth. Cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until thickened. Turn off the heat and add the mascarpone, butter, and chopped rosemary. Stir to thoroughly combine; season with salt and pepper to taste.

 Cook the steaks:
4 Cook the steaks:

While the polenta cooks, pat the steaks dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

Slice the steaks & serve your dish:
6 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed Brussels sprouts and cooked polenta. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
 Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the root end of the Brussels sprouts; halve lengthwise. Peel and roughly chop the garlic. Peel and small dice the shallot. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.

2 Roast & dress the Brussels sprouts:

Place the halved Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer the roasted Brussels sprouts to a bowl and add the maple syrup; toss to combine.

Roast & dress the Brussels sprouts:
 Cook the polenta:
3 Cook the polenta:

While the Brussels sprouts roast, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 4 cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium; whisk in the polenta, milk, and chicken broth. Cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until thickened. Turn off the heat and add the mascarpone, butter, and chopped rosemary. Stir to thoroughly combine; season with salt and pepper to taste.

4 Cook the steaks:

While the polenta cooks, pat the steaks dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

 Cook the steaks:
Slice the steaks & serve your dish:
6 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed Brussels sprouts and cooked polenta. Enjoy!