Beef Steak with Sherry Mushroom Sauce, Roasted Cauliflower Purée and Lemon Green Beans

Name: Beef Steak with Sherry Mushroom Sauce, Roasted Cauliflower Purée and Lemon Green Beans
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin or strip steaks; 1 1/4 tsp salt; 1 1/2 tsp black pepper; 3 tbsp olive oil; 1 1/2 lb cauliflower; 6 cloves garlic; 1/2 cup heavy cream; 3 tbsp butter; 10.5 oz green beans; 1 whole lemon; 2 oz shallot; 9 oz cremini mushrooms; 1/3 cup dry sherry; 3/4 cup beef broth; 1 tbsp fresh thyme; 2 tbsp fresh parsley

An original beef recipe featuring pan-seared steak topped with a silky mushroom and sherry sauce, served with roasted cauliflower purée and lemon sautéed green beans. Elegant yet practical for a special meal.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 piezas / 680 g 680 g beef sirloin or strip steaks (6 oz cada uno)
8 g 8 g salt (divided)
4 g 4 g black pepper (freshly ground, divided)
45 ml 45 ml olive oil (divided)
700 g 700 g cauliflower (en floretes)
18 g 18 g garlic (4 cloves for the puree, 2 chopped for the sauce and ejotes)
120 ml 120 ml heavy cream (for the puree)
42 g 42 g butter (divided)
300 g 300 g green beans (despuntados)
1 pieza 1 piece lemon (2 tbsp de jugo)
60 g 60 g shallot (finely chopped)
250 g 250 g cremini mushrooms (rebanados)
80 ml 80 ml dry sherry (for desglasar)
180 ml 180 ml beef broth (low sodium preferentemente)
4 g 4 g fresh thyme (solo the hojitas)
8 g 8 g fresh parsley (chopped)

Nutrition facts

per serving

548 kcal

Calories

42 g

Protein

14 g

Carbs

35 g

Fat

4 g

Fiber

10 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
Preheat the oven to 220°C / 425°F. On a sheet pan, toss the cauliflower with 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and a pinch of black pepper. Add 4 whole garlic cloves. Roast for 25 to 30 minutes, until the cauliflower is deeply golden and tender.
2
While the cauliflower roasts, pat the steaks dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 2 g (3/4 tsp) black pepper.
3
Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 57°C / 135°F. Remove the steaks, transfer to a plate, and loosely cover to rest for 8 minutes.
4
In the same skillet, reduce to medium heat and add 14 g (1 tbsp) butter. Add the shallot and cook for 2 minutes. Stir in the cremini mushrooms and cook for 5 to 6 minutes until they release their moisture and begin to brown. Add 2 chopped garlic cloves and the fresh thyme; cook 30 seconds more.
5
Pour in the dry sherry and scrape the bottom of the skillet to release the browned bits. Cook for 2 minutes. Add the beef broth and let it simmer for 4 to 5 minutes until slightly reduced. Stir in 14 g (1 tbsp) butter for shine, then adjust with 1 g salt and an extra pinch of black pepper.
6
Transfer the roasted cauliflower and roasted garlic cloves to a blender or food processor. Add the heavy cream and the remaining 14 g (1 tbsp) butter, then blend until silky smooth. Season with the remaining 1 g salt and black pepper to taste. Keep warm.
7
Heat another skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Add the green beans and sauté for 4 minutes. Add a tablespoon of water if needed to help them soften. Stir in the lemon zest and 30 ml (2 tbsp) lemon juice and cook 1 minute more. Season with the remaining salt and pepper to taste.
8
To serve, spread the cauliflower purée on each plate, place a steak on top or alongside, spoon over the sherry mushroom sauce, and finish with the lemon green beans. Sprinkle fresh parsley over the sauce and serve immediately.

Chef tips

For a better crust, let the steaks sit at room temperature for 15 minutes before cooking and avoid moving them during the initial sear. If you want a lighter purée, blend in a small splash of hot beef broth.

Substitutions

You can use ribeye, top sirloin, or rump steak instead of strip steak. Dry sherry can be replaced with dry white wine, though the flavor will change slightly. Heavy cream can be swapped for unsweetened coconut cream for a dairy-free version, and butter can be replaced with extra olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon