Steak and Mushrooms with Cauliflower Puree

Adapted from realsimple.com

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from realsimple.com

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

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. 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.

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