Prime Steak & Roasted Cauliflower

Steaks with Mushroom Au Jus
Ingredients:
2 large high-quality steaks
salt and pepper
olive oil

2 Tbsp. butter
1 c finely chopped onions
1 c fined chopped Portobello mushrooms
2 Tbsp. flour
2 Tbsp. sherry
1 c beef broth

Directions:


Preheat a pan over high heat. Crust steaks with salt and pepper. Coat pan with a drizzle of oil, and sear steaks until medium rare.

Combine butter, onions and mushrooms. Sauté until soft. Coat with flour and cook to ge rid of the raw taste. Deglaze with sherry and add beef broth. Reduce until thickened.

Top steaks with sauce and serve.


My two cents:

This is Luke’s creation and his favorite. A really good meal that celebrates the essence of steak.

Roasted Cauliflower with Brown Butter Sauce
Ingredients:

1 large head cauliflower
olive oil

2 Tbsp. butter
1 tsp. salt
1 Tbsp. minced sage

Directions:

Preheat oven to 400 degrees. Cut cauliflower into florets. Spread out onto a baking sheet and drizzle with olive oil. Bake for 45 minutes, turning twice, until caramelized & browned.

Melt butter in a medium saucepan. Let cook until browned, remove from heat immediately, mix in fresh sage. Toss with cauliflower.


My two cents:

One of the BEST vegetable preparations I’ve ever come across. I thought the idea of roasted cauliflower sounded good, upped the roasting time for more caramelized bits, and added a brown butter sage sauce for great flavor. This will convince anyone who thinks they don’t like cauliflower to reconsider.