Rating: 4 stars
79 Ratings
  • 5 star values: 31
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 4

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Credit: Yunhee Kim

Recipe Summary test

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Serve the steak with the cauliflower puree. Top with the mushroom sauce and sprinkle with the parsley.

Nutrition Facts

391 calories; fat 20g; saturated fat 9g; cholesterol 75mg; sodium 604mg; protein 41g; carbohydrates 11g; sugars 5g; fiber 4g; iron 3mg; calcium 77mg.
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