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Recipe:Seared Ribeye Steak with Lavender Rosemary Cauliflower Puree
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Our Ribeye Steak is the star of this luxurious meal. The beautifully marbled steak pairs flawlessly alongside the cauliflower puree with just a hint of nutmeg. Serves 4 - .
Ingredients
-
Beef Thin Ribeye Steaks, thawed
1.5 lbs.Qty 1.5 lbs$16.47 -
Butter, salted
Qty 2 Tbsp. -
Flour
Qty 1 Tbsp. -
Beef Broth
Qty 1 Cup -
Dijon Mustard
Qty 1 tsp. -
Coarse Sea Salt, to taste
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
Lavender Rosemary Cauliflower Puree:
-
Medium Cauliflower, cored and sliced
Qty 1 head -
Low-Sodium Chicken Broth (to cook cauliflower)
Qty 3 Cups -
Low Fat Milk, warm
Qty ¼ Cup -
Extra Virgin Olive Oil
Qty 2 Tbsp. -
Butter, salted
Qty 2 Tbsp. -
Lavender Rosemary Salt
1 bottleQty 1 tsp.$4.98 -
Garlic, minced
Qty 1 tsp. -
Pinch of Nutmeg
Qty -
Chopped Parsley, for garnish
Cooking
Instructions
- In a deep saucepan, place chicken broth and heat to a simmer over medium high heat. Place cauliflower in simmering broth, cover and cook for 10 minutes. Drain the cooked cauliflower, place in a food processor with warm milk, olive oil, butter, Lavender Rosemary Salt and a pinch of nutmeg. Puree until smooth. Keep warm.
- Season steaks with salt and pepper. Heat a skillet with butter and sear steaks 3 minutes on each side for medium-rare or a few more minutes until desired doneness.* Remove steaks and let rest for 5 minutes.
- Stir flour into searing pan. Using wire whisk, scrape the brown bits and add broth. Cook over low heat, stirring constantly until mixture is smooth. Add Dijon Mustard and keep warm.
- Serve steaks with pan sauce and cauliflower puree on the side. Garnish with parsley.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.