Beef Steak with Sherry Caramelized Onion Sauce, Sesame Cauliflower Mash, and Roasted Broccoli

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the steaks dry with paper towels and season both sides with 4 g (3/4 tsp) salt and the black pepper.

2. 2

   Place the broccoli on a sheet pan. Toss with 15 ml (1 tbsp) olive oil, the smoked paprika, and 1 g (1/4 tsp) salt. Roast for 18 to 20 minutes at 220°C / 425°F, turning once halfway through, until tender and browned at the edges.

3. 3

   Meanwhile, cook the cauliflower in boiling water with a pinch of salt for 10 to 12 minutes, until very soft. Drain well.

4. 4

   Heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Add the onion and cook for 12 to 15 minutes, stirring often, until deeply golden and caramelized. Add half of the chopped garlic and cook 30 seconds more.

5. 5

   Pour in the dry sherry to deglaze the skillet, scraping up the browned bits with a spoon. Add the beef broth, Dijon mustard, and honey. Cook over medium heat for 4 to 6 minutes until the sauce lightly thickens. Season with 1 g (1/4 tsp) salt.

6. 6

   Blend or process the hot cauliflower with the tahini, milk, remaining chopped garlic, 14 g (1 tbsp) butter, and 2 g (1/2 tsp) salt until smooth. Keep warm.

7. 7

   Heat another heavy skillet or grill pan over medium-high heat. Sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 63°C / 145°F. For medium-rare, cook to 57°C / 135°F; for medium-well, cook to 68°C / 155°F.

8. 8

   Transfer the steaks to a board and let them rest for 5 minutes. Return any collected juices to the onion sauce and stir.

9. 9

   Remove the broccoli from the oven and toss it with the lemon juice and fresh parsley.

10. 10

    Serve a bed of sesame cauliflower mash, top with the steak, and spoon over the caramelized onion sherry sauce. Serve with the roasted broccoli on the side.