Seared Steaks & Cheesy Mashed Potatoes with Roasted Cauliflo

• servings: 2 servings
• total time: 40 minutes

Ingredients

2 Steaks

1 head Romanesco Or White Cauliflower

¾ lb Potatoes

1 Shallot

¼ cup Grated Parmesan Cheese

2 oz Smoked Gouda Cheese

½ oz Salted Butter

2 Tbsps Balsamic Vinegar

Directions

1 Prepare the ingredients Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Halve, peel, and thinly slice the shallot. Grate the gouda on the large side of a box grater.

2 Roast the cauliflower Transfer the cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until the cauliflower is lightly browned and tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated gouda and season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Cook the steaks Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Glaze the shallot & serve your dish While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted cauliflower. Top the steaks with the glazed shallot. Top the cauliflower with the parmesan. Enjoy!

1 Prepare the ingredients Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Halve, peel, and thinly slice the shallot. Grate the gouda on the large side of a box grater.

2 Roast the cauliflower Transfer the cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until the cauliflower is lightly browned and tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated gouda and season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Cook the steaks Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Glaze the shallot & serve your dish While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted cauliflower. Top the steaks with the glazed shallot. Top the cauliflower with the parmesan. Enjoy!

Nutrition

• Calories: 630