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.
Steaks:
2 Tbsp. Butter, salted
1 Tbsp. Flour
1 Cup Beef Broth
1 tsp. Dijon Mustard
Lavender Rosemary Cauliflower Puree:
1 Medium Cauliflower, cored and sliced
3 Cups Low-Sodium Chicken Broth (to cook cauliflower)
¼ Cup Low Fat Milk, warm
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Butter, salted
1 tsp.Garlic, minced
Pinch of Nutmeg
Chopped Parsley, for garnish
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.
