Beef Steak with Red Onion, Coffee and Walnut Sauce, served with Garlic Cauliflower Mash and Glazed Carrots

Instructions

1. 1

   1. Remove the beef steaks from the refrigerator 15 minutes before cooking. Pat them dry with paper towels and season both sides with 5 g (1 tsp) salt and 3 g (3/4 tsp) black pepper.

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   2. Place the cauliflower in a pot with enough water and a pinch of salt. Cook over medium heat for 12 to 15 minutes, until very tender. Drain well.

3. 3

   3. While the cauliflower cooks, heat a large skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil. Sear the beef steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 135°F and 57°C. Remove the steaks, cover loosely, and let them rest.

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   4. In the same skillet, reduce to medium heat and add half of the butter, 18 g (about 1 1/4 tbsp), along with the red onion. Cook for 6 to 8 minutes, stirring often, until softened and browned in spots.

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   5. Add half of the minced garlic to the onion and cook for 30 seconds. Stir in the black coffee, beef broth, and balsamic vinegar. Scrape the bottom of the skillet to incorporate the browned bits. Cook for 6 to 8 minutes until the sauce reduces by nearly half.

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   6. Add the chopped walnuts, 1 g (1/4 tsp) black pepper, and 1 g (1/4 tsp) salt to the sauce. Cook 2 minutes more. Turn off the heat and whisk in 10 g (2 tsp) butter for shine. Keep warm.

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   7. For the mash, place the drained cauliflower in a food processor or blender with the heavy cream, the remaining minced garlic, 7 g (1/2 tbsp) butter, 2 g (1/2 tsp) salt, and a little black pepper. Blend until smooth. If you prefer a thicker texture, warm it in a saucepan for 1 to 2 minutes so it tightens slightly.

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   8. For the carrots, place a medium skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil, the carrots, honey, water, fresh thyme, and 1 g (1/4 tsp) salt. Cover and cook for 5 minutes.

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   9. Uncover the carrots and continue cooking for 6 to 8 more minutes, stirring occasionally, until the liquid evaporates and the carrots are glossy, tender, and lightly golden at the edges.

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    10. If you want to reheat the steaks before serving, place them in a preheated oven at 250°F and 120°C for 2 to 3 minutes.

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    11. Spoon the cauliflower mash onto each plate, place the beef steak on top or alongside, and spoon over the red onion, coffee, and walnut sauce. Serve with the glazed carrots and finish with any remaining fresh thyme leaves.