| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 head cauliflower, cut into florets
- 2 sprigs rosemary (leaves from 1 sprig chopped)
- Kosher salt
- 1 1/2 cups shredded Italian cheese blend (about 5 ounces)
- 4 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives Freshly ground pepper
- 4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 8 ounces sliced white mushrooms (about 4 cups)
- 1/2 cup sweet Marsala wine or white wine
- 1/2 cup low-sodium chicken broth
Instructions
- Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
- Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
- Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
Nutrition Facts
| Calories | 461 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 140 milligrams |
| Sodium | 516 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 3 grams |
| Protein | 46 grams |
Reviews
One of my favorites
Could not get fresh cauliflower so I used 2 bags of frozen and the mash turned out great. The steaks were delicious, restaurant quality, and the marsala mushrooms were delicious. Can’t wait to try this again with fresh cauliflower. Great recipe.
Super easy, and super healthy! The cauliflower mash had a really nice taste! I was afraid my son wouldn’t like it, but he loved it! Great flavor for the Marsala. I think I’d like it better with a different steak. But, I will definitely make it again!
I was disappointed in this recipe…the sauce was very bland which really surprised me.
Great recipe! It was a huge hit! Definitely a weeknight go to…not too complicated but brilliantly delicious! Bravo! (Side note) top the cauliflower mash with a little Parmesan to take it to the next level.
This recipe is absolutely delish. I used a sirloin instead of a ribeye and it turned out wonderful . Will definitely be making again.
This recipe smells delicious as it cooks. I paired it with roasted asparagus. I followed the recipe as written. The mashed cauliflower is quite good. The beef sauce is yummy. The meat is a little tough. Don’t know if a different cut of beef would be better. Probably won’t make this dish again but will make the cauliflower.
I have made this before, I got the recipe from the October edition for the magazine. It is amazing. I’m so glad its on the site too since I seem to have lost my magazine. The cauliflower mash is to die for and much better for you than potatoes. I had never cooked with wine before and was very happy with the outcome.