Garlic-Rosemary Roasted Beef Sirloin with Parmesan Polenta and Broccolini

Remove the beef sirloin from the refrigerator 1 hour before cooking to bring to room temperature. Preheat oven to 425°F (220°C).

Mince 4 cloves of garlic. Strip the leaves from 2 sprigs of rosemary and 2 sprigs of thyme, then finely chop. In a small bowl, combine 2 tablespoons olive oil, minced garlic, chopped herbs, 2 tablespoons Dijon mustard, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper to form a paste.

Pat the beef sirloin dry with paper towels. Rub the herb paste all over the beef, coating it evenly. Place the beef on a rack in a roasting pan.

Roast the beef for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue roasting for about 25-30 minutes for medium-rare (internal temperature of 135°F) or until desired doneness is reached. Use a meat thermometer for accuracy.

While the beef is roasting, prepare the polenta. In a large saucepan, bring 4 1/2 cups chicken broth and 1 cup milk to a gentle simmer over medium heat.

Gradually whisk in 1 1/2 cups cornmeal in a slow, steady stream, whisking constantly to prevent lumps from forming. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until the polenta is thick and creamy.

When the polenta is done, stir in 3/4 cup grated Parmesan cheese and 2 tablespoons butter. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and keep warm over very low heat, stirring occasionally.

Trim the ends of the broccolini and wash thoroughly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 2 cloves of thinly sliced garlic and cook for 30 seconds until fragrant.

Add the broccolini to the skillet, season with 1/4 teaspoon red pepper flakes and remaining salt and pepper. Sauté for 3-4 minutes, then add 1/4 cup water. Cover and steam for 2-3 minutes until broccolini is tender-crisp. Squeeze half a lemon over the broccolini.

When the beef reaches the desired temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes.

While the beef is resting, make a quick pan sauce. Place the roasting pan over medium heat on the stovetop. Add 1/2 cup red wine to deglaze the pan, scraping up the browned bits. Add 1 cup beef broth and simmer for 5-7 minutes until reduced by half. Strain if desired.

Slice the beef against the grain into 1/2-inch thick slices.

To serve, spoon polenta onto plates, top with sliced beef and broccolini. Drizzle the pan sauce over the beef and garnish with remaining rosemary sprig if desired.