• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Slice polenta into 8-10 1/2-inch-thick rounds (you’ll have 16-20 rounds for 4). Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic.

• Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet). • Lightly oil empty side of baking sheet. Place polenta slices on oiled side of sheet (for 4, place polenta on a second lightly oiled baking sheet). Season with a pinch of salt and pepper; sprinkle tops with Parmesan. • Roast on top rack until green beans are tender and polenta cakes are lightly browned, 12-15 minutes. (For 4, roast green beans on top rack and polenta cakes on middle rack.)

• Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan and let cool slightly.

• Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for steak over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are slightly crispy, 3-5 minutes.

• Stir in stock concentrate and 1/3 cup water (2/3 cup for 4 servings), scraping up any browned bits from bottom of pan. Cook, stirring constantly, until slightly reduced, 1-2 minutes. • Remove pan from heat and whisk in crème fraîche. Season with salt and pepper to taste.

• Thinly slice steak against the grain. • Divide steak, polenta cakes, and green beans between plates in separate sections. Spoon mushroom sauce over steak and serve. Steak is fully cooked when internal temperature reaches 145°.