Pan-Seared Steak with Cauliflower Purée by Beabeabeatherese

Ingredients

• 2 steak fillets (approx. 200g each)
• 1 head cauliflower, cut into florets
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Steam the cauliflower florets in a pot of boiling water for 10-12 minutes until fork-tender.
2. Drain the cauliflower well and transfer to a blender or food processor.
3. Add 2 tablespoons of butter, the heavy cream, and a pinch of salt; blend until completely smooth and velvety.
4. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
5. Heat olive oil in a cast-iron skillet over high heat until shimmering.
6. Sear the steaks for 3-4 minutes per side for medium-rare, or until a deep brown crust forms.
7. Add the remaining tablespoon of butter and minced garlic to the pan in the last minute of cooking, spooning the melted butter over the steaks.
8. Remove steaks from the pan and let them rest for 5-8 minutes before slicing and serving over the warm cauliflower purée.