We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
MasterChef Junior Seared Steaks & Maple Brussels Sprouts
with Creamy Rosemary Polenta
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
-
4 Servings
- Est. 640 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
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
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!
Tips from Home Chefs
About Blue Apron
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