Beef with Cauliflower Puree
Pureed cauliflower seasoned with nutmeg and cayenne pepper and mixed with Parmesan make a flavorful, low-calorie stand-in for mashed potatoes in this steak dinner.
Ingredients
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Cauliflower Puree:
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1 head cauliflower (about 2 pounds), cut into florets
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1/2 teaspoon salt
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1/8 teaspoon ground nutmeg
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Pinch cayenne pepper
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2 tablespoons butter
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2 tablespoons grated Parmesan cheese
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2 tablespoons milk
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2 tablespoons chopped parsley
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Beef:
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1 tablespoon olive oil
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1-1/4 pounds boneless beef sirloin, about 1 inch thick
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon dried thyme
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1/4 cup port wine
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1/2 cup beef broth
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2 tablespoons ketchup
Directions
1.
Cauliflower Puree: Bring a large pot of salted water to a boil. Add cauliflower; cook for 15 minutes or until very tender. Drain, pressing lightly to release liquid.
2.
Add cooked cauliflower into the bowl of a food processor and puree. Add salt, nutmeg, cayenne, butter and Parmesan and puree again. Add milk as needed for a creamy texture. Spoon into a bowl; stir in parsley. Keep warm.
3.
Beef: Heat oil in a large nonstick skillet over medium-high heat. Season sirloin with salt, pepper and 1/8 teaspoon of the dried thyme. Cook for 4 minutes, turn and cook for an additional 3 minutes. Remove from skillet.
4.
Reduce heat to medium and add port to skillet. Cook 30 seconds, scraping up browned bits from pan. Add broth, ketchup and the remaining 1/8 teaspoon thyme. Cook 2 minutes, stirring often.
5.
Slice steak thinly against the grain. Spoon some of the sauce over the sliced steak and serve with the cauliflower and steamed green beans, if desired.
Nutrition information
Calories 413, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 122 mg, Sodium 837 mg, Carbohydrate 12 g, Fiber 3 g, Protein 41 g.
Percent Daily Values are based on a 2,000 calorie diet
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Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
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