Beef Steak with Sherry Shallot Sauce, Roasted Cauliflower Mash and Thyme-Glazed Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a tray and toss it with 1 tablespoon olive oil, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, until golden and very tender.

2. 2

   While the cauliflower roasts, heat a large skillet over medium heat. Add 1 tablespoon butter, 1 tablespoon olive oil, the carrots, 2 tablespoons water, half of the thyme, 1/4 teaspoon salt, and a pinch of black pepper. Cook for 10 to 12 minutes, stirring occasionally, until tender and glossy. Keep warm.

3. 3

   Transfer the roasted cauliflower to a food processor or blender. Add the heavy cream, 1 tablespoon butter, and blend until smooth. Adjust with 1/4 teaspoon salt and more black pepper to taste. Keep warm.

4. 4

   Pat the beef steaks dry with paper towels. Season both sides with the remaining salt and remaining black pepper. Heat a heavy or cast-iron skillet over medium-high heat for 2 minutes. Add the remaining tablespoon of olive oil.

5. 5

   Sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 63 °C / 145 °F. If you prefer a different doneness, cook a little less or more as needed. Transfer the meat to a plate and let it rest for 5 minutes.

6. 6

   In the same skillet, reduce to medium heat and add the shallots. Cook for 2 to 3 minutes until softened. Stir in the remaining garlic and cook for 30 seconds. Add the sherry vinegar and scrape the bottom of the pan to release the browned bits.

7. 7

   Pour in the beef broth and cook for 3 to 4 minutes until slightly reduced. Add the Dijon mustard, the remaining tablespoon of butter, and the remaining thyme. Stir until the sauce is glossy and lightly thickened.

8. 8

   Serve a portion of cauliflower mash on each plate. Place a steak on top or alongside, add the glazed carrots, and finish with the sherry shallot sauce.