Steak, Cauli Puree and Broccoli with Browned Butter Drizzle
“This is a delicious, yet simple meal that makes a lovely date-night option if you are watching your carb intake. It is also special enough to put out as a dinner party treat for visiting friends. The vegetables can be made at the same time and kept in a warm oven while you turn your attention to the steaks. This creation involves some multi-tasking and several pans on the hob at the same time, but it’s worth it! Don’t skip the step where we brown the butter. It’s that intoxicating flavour that makes the whole dish sing!” - Monya
Method
Based on 4 servings, adjust as needed.
Step 1
Start with the cauliflower puree because it takes the longest. Bring a large saucepan of salted water to the boil. Trim the cauliflower florets into smaller, even-sized pieces. Boil the cauliflower over high heat for 18-20 minutes until completely soft.
Step 2
Meanwhile, bring a medium saucepan of salted water to the boil. Halve any larger broccoli florets, then add them to the saucepan. Boil for 4 minutes only, then drain in a colander. Season with salt and pepper and set aside in a warm oven (no higher than 100°C, fan-assisted) until ready to serve.
Step 3
For the browned butter, melt the butter in a small saucepan over medium heat. Once it stops foaming, the milk solids present will start to brown, and you will notice a lovely nutty aroma. This can take about 3-5 minutes. Remove the pan from the heat and keep on a very low heat to stay warm. If you like, you can strain the butter through a sieve lined with muslin, removing the little dark bits, but it’s not essential to do so.
Step 4
By this time, the cauliflower will have finished its time boiling. Drain in a colander and leave to steam off for 1-2 minutes. Return the same saucepan to a low heat and add a small drizzle olive oil and the garlic. Cook until the garlic has softened, approx. 1-2 minutes. Tip the drained cauli florets back into the pan – along with the cream cheese. Use a potato masher to mash the cauli well. Season generously with salt and pepper. Transfer the mixture to a food processor and blitz to a smooth puree. Place in the warm oven until ready to serve.
Step 5
Finally, cook the steaks. Heat a drizzle olive oil in a large non-stick pan (or griddle pan) over high heat. Remove the steaks from their packaging, pat dry with kitchen paper and season all sides with salt and pepper. For medium steaks (my preference), fry for just under 2 minutes per side. Set aside on a chopping board to rest for 5-10 minutes before serving. You may need to do this in two batches so as not to overcrowd the pan.
Step 6
To serve, drizzle most of the warm, browned butter over the broccoli and toss well to coat. Serve the steaks (which you can slice if you like) over the cauli puree with the broccoli alongside. Drizzle the remaining browned butter over the steaks and season with salt flakes and freshly ground black pepper, if needed.
- Ingredients
- Based on 4 servings
-
500g Cauliflower Florets 1x Sainsbury's Cauliflower -
1 Broccoli Head, trimmed into florets 1x Sainsbury's Broccoli Loose -
60g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g -
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
2 tbsp Olive Oil, plus extra to fry the garlic 1x Sainsbury's Olive Oil 500ml -
100g Full Fat Cream Cheese 1x Stamford Street Co. Soft Cheese 200g -
4 Rump Steaks 4x Sainsbury's British or Irish 21 Day Matured Rump Steak 225g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g