Chef Penny's Easy Quarantine Recipe

Once upon a time, customers could find steak anywhere, from local diners to five-star hotels. The steaks were often paired with heavy sides, like mashed potatoes and macaroni and cheese. Although delicious, these meals were not so nutritious. To make up for the inadequate vegetable options, potatoes and cheese were replaced with the likes of roasted brussels sprouts, creamed spinach and corn. But no one bothered with any other vegetables. This recipe will change that.
Ladies and gentlemen.... I introduce to you.... Cauliflower Puree!
Cauliflower puree has the same texture as mashed potatoes and mac and cheese, while still being healthy and delicious. For any even healthier recipe, you can omit the cream and butter and just add nonfat milk. Another option would be to add fruity olive oil and some fresh herbs. This produces a more dramatic version of this recipe and gives it more flare. I, personally, often find myself daydreaming of pools of creamy, cauliflower puree while I'm preparing it. This is the perfect pairing of something rich and decadent with something nutritious. The other pairings make you feel a bit gassy and weighted down. White starch makes you feel bloated, but cauliflower doesn't.
I am sure you will find the perfect workout to pair with this dish-- I see it as light and healthy, but others see it as red meat, butter and cream. Whatever rocks your boat sounds good to me!

INGREDIENTS:
2 (4 ounce) filet mignon steak
Half teaspoon freshly ground pepper
Salt to taste
Micro-greens to decorate

FOR THE WASABI CAULIFLOWER PUREE
1 head of cauliflower washed and boiled and cut into chunks
1 teaspoon wasabi paste
Half cup heavy cream
2 tbsp. butter and more to your taste and liking
Half cup parmesan cheese grated
Salt and pepper to taste

DIRECTIONS:

For the Steak....
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in a hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Plate with a good portion of cauliflower puree on a plate, top with slices of your filet and sprinkle lightly with micro-greens. ENJOY!
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This release was published on openPR.