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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 - .


Serving Size
  • Beef Thin Ribeye Steaks, thawed

    1.5 lbs.
    Qty 1.5 lbs
  • 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 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
  • 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 bottle
    Qty 1 tsp.
  • Garlic, minced

    Qty 1 tsp.
  • Pinch of Nutmeg

  • Chopped Parsley, for garnish


  1. 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.
  2. 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.
  3. 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.
  4. 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. 

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