Beef Steak with Olive-Rosemary Crust, Silky Cauliflower Purée and Lemon Glazed Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Take the beef steaks out of the refrigerator 15 minutes before cooking so they lose some of their chill.

2. 2

   In a small bowl, mix the green olives, fresh rosemary, 3 minced garlic cloves, breadcrumbs, 1 tablespoon olive oil, 1/2 teaspoon black pepper, and the zest of half the lemon until you have a moist crust mixture.

3. 3

   Place the cauliflower in a pot of boiling water with a pinch of salt. Cook for 10 to 12 minutes until very tender. Drain well.

4. 4

   While the cauliflower cooks, heat a large oven-safe skillet over medium-high heat. Pat the beef steaks dry and season them with the remaining salt and the rest of the black pepper.

5. 5

   Add 1 tablespoon olive oil to the skillet and sear the beef steaks for 2 minutes per side until browned. Remove the skillet from the heat.

6. 6

   Spread Dijon mustard over the top of each steak and divide the olive-rosemary mixture on top, pressing gently to form the crust.

7. 7

   Transfer the skillet to the preheated oven at 220°C / 425°F and cook for 4 to 6 minutes for medium, or until your desired doneness. Remove the beef steaks and let them rest for 5 minutes.

8. 8

   For the purée, place the drained cauliflower in a blender or food processor with 1 garlic clove, heavy cream, 1 tablespoon butter, and 1 tablespoon olive oil. Blend until silky smooth. Adjust with the water if you want a lighter texture and season with a pinch of salt.

9. 9

   In another skillet, melt the remaining tablespoon of butter over medium heat. Add the carrots, honey, lemon juice, and 2 tablespoons water. Cook for 8 to 10 minutes, stirring occasionally, until the carrots are tender and glossy.

10. 10

    Serve a bed of cauliflower purée on each plate, place a crusted beef steak on top or alongside, and add the lemon glazed carrots. Finish with the remaining lemon zest on top if desired.