Steak & Mushroom Polenta

Recipe Directions

1. For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates.
2. Pour the vegetable stock and milk (a) into a measuring cup and take note of the volume, then pour into a small saucepot. Add the same volume of water to the pot and place on the stovetop over high heat. Bring up to a boil.
3. Once the mixture is boiling, turn the heat down to medium-low, then pour the cornmeal (b) into the liquid. Season with a pinch of salt and pepper. Whisk constantly until the mixture comes back up to a simmer.
4. When the mixture is simmering and the cornmeal is incorporated, use a wooden spoon to stir well and scrape down the sides of the pot. Then let the polenta simmer for 25 minutes, stirring occasionally.
5. Wait 9 minutes, then use scissors to cut open the package of steak (c) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak into the pan and sear for 4 minutes.
6. After 4 minutes, use tongs to flip the steak over and sear on the other side for 4 minutes. (This will cook the steak to medium-rare. Add 30 seconds of cook time to each side for medium). When the steak has finished cooking, remove from the pan and place on a cutting board to rest.
7. Keep the skillet on the stove and turn the heat down to medium-low. If the pan looks dry, add 1 tsp of oil to the pan. Add the leeks and kale (d) to the pan and season lightly with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally. While the leeks and kale are cooking, add the duxelle (e) to the polenta in the saucepot. Stir well to incorporate. Taste the polenta and adjust salt and pepper if you wish.
8. Spoon the polenta on to your serving plates. Add the leeks and kale on top. Slice the steak into 1/2 inch thick slices and place over the vegetables. Drizzle the black pepper & balsamic reduction (f) over the entire dish.