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MasterChef Junior Seared Steaks & Maple Brussels Sprouts
with Creamy Rosemary Polenta
MasterChef Jr
-
Time35 min
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Servings4
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NutritionEst. 640 calories
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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 steaks pair 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.
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fresh
ingredients
Title
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4 Steaks
- 1¼ cups Polenta
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¾ cup Low-Fat Milk
- 1 lb Brussels Sprouts
- 2 cloves Garlic
- 1 bunch Rosemary
- 1 Shallot
- 2 Tbsps Mascarpone Cheese
- 2 Tbsps Butter
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⅓ cup Chicken Bone Broth
- 2 Tbsps Maple Syrup
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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 stem 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. Add the maple syrup; toss to combine. Cover with aluminum foil to keep warm.
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. Whisk 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 may have extra spice blend). 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.
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 cooked polenta topped with the sliced steaks and dressed Brussels sprouts. Enjoy!
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 stem 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. Add the maple syrup; toss to combine. Cover with aluminum foil to keep warm.
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. Whisk 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 may have extra spice blend). 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.
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 cooked polenta topped with the sliced steaks and dressed Brussels sprouts. Enjoy!
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