Steak with Cauliflower Purée
with Parmigiano Reggiano & arugula salad- Selderij
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
This recipe provides 255g vegetables per portion
Ingredients
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
½ piece
Onion
250 g
Cauliflower
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
Not included in your delivery
2 tablespoon
[Plant-based] butter
1 teaspoon
[Reduced salt] ketjap manis
50 milliliters
Low sodium beef stock
1 teaspoon
Wholegrain mustard
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the cauliflower.
- Take the steak out of the fridge and allow it to reach room temperature (see Tip). Season the steak with salt and pepper.
- Chop the onion. Cut the head of the cauliflower into florets and dice the stem.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. This way, the steak will be at room temperature when you eventually fry it.
- Boil the cauliflower for 5 - 7 minutes, then drain and set aside, covered.
- Meanwhile, prepare the stock.
Did you know... cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.
- Melt 1 tbsp butter per person in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the steak with the onion for 1 - 3 minutes per side, or until cooked to your preference (see Tip).
- Remove the steak from the pan and set aside under aluminium foil.
Tip: fry the steak for 1 - 2 minutes per side for rare, 2 - 3 minutes per side for medium rare, and 4 - 5 minutes per side for well done.
- To the onion, add the ketjap and 0.5 tbsp butter per person, then deglaze with the stock.
- Bring to a boil, then allow to reduce over medium-low heat until serving.
- Grate the Parmigiano Reggiano and transfer two thirds to the cauliflower.
- Add the mustard and the rest of the butter.
- Use an immersion blender to process into a smooth purée. Season to taste with salt and pepper (see Tip).
Tip: warm the cauliflower purée over low heat if necessary.
- Serve the cauliflower purée on plates with the arugula and lamb's lettuce alongside. Drizzle with extra virgin olive oil as preferred.
- Slice the steak and serve it on top of the purée, then pour over the jus.
- Garnish with the rest of the Parmigiano Reggiano to finish.
