Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Have, peel, and mince half the shallot (whole shallot for 4 servings).

Step 2

• Toss broccoli on a baking sheet with a drizzle of oil, half the garlic powder, half the thyme, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

Step 3

• Meanwhile, in a small pot, combine polenta and 1/3 cup water (2/3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher, until mostly smooth, 30-60 seconds. • Add sour cream, cream cheese, stock concentrate, half the Parmesan, 1 TBSP butter (2 TBSP for 4), and as much truffle seasoning as you like. • Whisk until cheese melts and polenta is simmering and thickened, 2-3 minutes more. Season with salt and pepper to taste. Keep covered off heat until ready to serve.

Step 4

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko, salt, and pepper; cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.

Step 5

• Meanwhile, pat beef* dry with paper towels and season generously all over with remaining garlic powder, remaining thyme, salt, and pepper. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer beef to a cutting board and tent with foil to keep warm. Wipe out pan.

Step 6

• Heat a drizzle of oil in pan used for beef over medium-high heat. Add minced shallot and cook, stirring occasionally, until browned and tender, 30-60 seconds. • Stir in 1⁄4 cup water (1/3 cup for 4 servings), demi-glace, and any resting juices from beef. Simmer, stirring occasionally, until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); taste and season with salt and pepper if desired.

Step 7

• Once broccoli is done, carefully toss on sheet with toasted panko until evenly coated. • Before serving, stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. • Divide broccoli, polenta, and beef between plates. Spoon shallot sauce over beef. Sprinkle remaining Parmesan over broccoli and serve. Beef is fully cooked when internal temperature reaches 145°.