Yunhee Kim
Hands-On Time
25 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

/5
Reviews
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