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Steak with Cauliflower Puree

Recipe DecThe cauliflower puree in this recipe is a fabulous low carb alternative to mashed potato, more delicious and perfect for a dinner party, serves 4.

1 medium sized cauliflower
2 to 3 cups of milk
3 bay leaves
1.4 tsp nutmeg
¼ to ½ cup cream
4 thick cut beef fillets
4 handfuls delicate and interesting mushrooms
2 bunches asparagus
4 warm plates (puree is horrible cold)

Sauce
1 carrot finely diced
1 stick celery finely diced
2 chestnut mushrooms finely diced
30g butter
red wine
1 desert spoon cream thickest cream
2 tbs of any sweet chutney or marmalade, spicy plum sauce is also good!

To start have the beef cut to size, lightly seasoned with salt and sitting in the refrigerator.

Place milk in a shallow saucepan with bay leaves and nutmeg. Slowly bring to boil. Chop the cauliflower roughly and add to the milk. Cook until the cauliflower is soft but not falling apart. Drain and throw away the milk and bay leaves. Blend cauliflower with the cream to obtain a smooth consistency, season with salt and pepper to taste. You need to judge the amount of cream so the puree is not too runny or stodgy. Set this aside covered keeping warm.

In a saucepan, sauté the carrot, celery and mushrooms until very soft. Add ¾ cup red wine and chutney and reduce for several minutes. Add pepper to taste. You shouldn’t need salt as the celery is naturally salty. Now add the cream and bubble until the sauce runs clear. Strain the solids from the sauce and set aside keeping warm. Always taste a sauce to make sure you are happy!

Lightly pan fry the mushrooms and set aside. In the same pan, cook the beef as preferred – preferably medium rare with a nice crust on one side.

Arrange puree, then steak and mushrooms on plate. Add any leftover beef juice to the sauce and pour a little over the steak. Serve with lightly cooked asparagus.


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