Steak With Mushrooms and Cauliflower Puree

Steak With Mushroom Sauce and Cauliflower Puree
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By January, 2013

Nutritional Information

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

Quick Tip

Balsamic Vinegar
Don’t have an open bottle of wine for the mushroom sauce? Use ¼ cup of balsamic vinegar instead.

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