Cocoa-Pepper Crusted Beef Medallions with Roasted Cauliflower Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan and toss it with 1 1/2 tablespoons olive oil, the smoked paprika, and 1/2 teaspoon salt. Roast for 25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the cauliflower roasts, pat the beef medallions dry with paper towels. In a small bowl, mix the cocoa powder, black pepper, rosemary, and 1/2 teaspoon salt.

3. 3

   Brush the medallions all over with Dijon mustard and coat them with the cocoa-pepper mixture, pressing gently so it adheres.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. Sear the medallions for 2 minutes per side until a dark, aromatic crust forms.

5. 5

   Transfer the skillet to the oven at 220 °C / 425 °F and cook the medallions for 4 to 6 minutes more, depending on desired doneness. Remove the beef and let it rest for 8 minutes on a warm plate.

6. 6

   Return the skillet to the stove over medium heat. Add the shallot and half of the garlic; cook for 2 minutes in the pan drippings. Stir in the balsamic vinegar and beef broth, scraping the pan. Cook for 5 to 6 minutes until slightly reduced. Add 1 tablespoon butter and stir until the sauce looks glossy.

7. 7

   Transfer the roasted cauliflower to a processor or large bowl. Add the heavy cream, grated Parmesan, the remaining garlic, and 1 tablespoon butter. Blend or mash until you have a rustic, smooth purée. Adjust with the remaining salt to taste.

8. 8

   Spoon a bed of cauliflower mash onto each plate, place a beef medallion on top, and finish with the shallot sauce over or around it.

9. 9

   If desired, let the plated dish sit for 1 minute before serving so the sauce settles over the beef and mash.