Steak With Mushrooms and Cauliflower Puree

Steak With Mushroom Sauce and Cauliflower Puree
Yunhee Kim
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preparation
25
minutes
cooking
30
minutes
Serves 4

Ingredients

1
small head cauliflower (about 1 1/2 pounds), cut into small florets
2
tablespoons
unsalted butter, cut into pieces
kosher salt and black pepper
1
tablespoon
olive oil
1 1/2
pounds
skirt steak, cut into 4 pieces
10
ounces
cremini mushrooms, trimmed and quartered
1/2
cup
red or white wine
2
tablespoons
chopped fresh flat-leaf parsley leaves

Directions

  1. Fill a large pot with 1-inch water and fit with a steamer basket. Bring to a simmer. Place the cauliflower in the steamer basket, cover, and steam until very tender, 18 to 22 minutes. Transfer to a food processor, add the butter, ½ teaspoon salt, and ¼ teaspoon pepper and puree until smooth.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing; reserve the skillet.
  3. Add the mushrooms to the drippings in the skillet and cook, tossing occasionally, until browned and tender, 3 to 5 minutes. Add the wine and cook, stirring occasionally, until slightly reduced and syrupy, 2 to 3 minutes more; season with ¼ teaspoon each salt and pepper.
  4. Serve the steak with the cauliflower puree. Top with the mushroom sauce and sprinkle with the parsley.
Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 391
  • Fat 20 g
  • Sat Fat 9 g
  • Cholesterol 75 mg
  • Sodium 604 mg
  • Protein 41 g
  • Carbohydrate 11 g
  • Sugar 5 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 77 mg
What does this mean? See Nutrition 101.

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