Savory Brown Butter Steak with Garlic Cauliflower Purée

Introduction:
Savory Brown Butter Steak with Garlic Cauliflower Purée is a luxurious and flavorful meal that pairs a perfectly seared steak with a smooth, creamy cauliflower purée infused with garlic. The brown butter adds a nutty richness to the steak, making this dish a standout choice for special occasions or a gourmet dinner at home.

Why You’ll Love This Recipe:

• Rich and savory: The brown butter sauce adds depth and complexity to the steak.
• Creamy and smooth: The cauliflower purée is a lighter alternative to mashed potatoes but just as comforting.
• Elegant presentation: This dish looks as impressive as it tastes, perfect for entertaining.

Ingredients:

For the Steak:

• 2 (8 oz) ribeye steaks (or your preferred cut)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

For the Garlic Cauliflower Purée:

• 1 large head cauliflower, cut into florets
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1 tablespoon fresh chives, chopped (optional, for garnish)

Instructions:

1. Prepare the Cauliflower Purée:
   • In a large pot, add the cauliflower florets and garlic cloves. Cover with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the cauliflower is very tender.
   • Drain the cauliflower and garlic and return them to the pot. Add the olive oil and heavy cream. Using an immersion blender, blend until smooth. Alternatively, transfer to a food processor or blender and blend until creamy.
   • Season with salt and pepper to taste. Keep warm until ready to serve.
2. Cook the Steak:
   • Let the steaks come to room temperature and season generously with salt and pepper.
   • Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear for 4-5 minutes per side, or until they reach your desired level of doneness (use an instant-read thermometer for accuracy: 130°F for medium-rare, 140°F for medium).
   • Remove the steaks from the skillet and let them rest on a plate while you prepare the brown butter sauce.
3. Make the Brown Butter Sauce:
   • In the same skillet, reduce the heat to medium. Add the unsalted butter and cook, stirring frequently, until the butter turns a golden brown color and has a nutty aroma (about 3-4 minutes). Be careful not to burn the butter.
   • Add the minced garlic, rosemary, and thyme to the skillet and cook for an additional 1-2 minutes, until the garlic is fragrant.
   • Return the steaks to the skillet and spoon the brown butter sauce over them. Let them cook for an additional minute or two, basting with the butter.
4. Serve:
   • Spoon the garlic cauliflower purée onto plates. Top with the steaks and drizzle with the brown butter sauce. Garnish with chopped chives if desired.

Tips for Success:

• Rest the steak: Letting the steak rest after cooking helps to retain the juices and ensures a tender, flavorful bite.
• Monitor the butter: Brown butter can go from golden to burnt quickly, so keep an eye on it and stir frequently.

Recipe Variations:

• Steak alternative: You can use filet mignon or sirloin instead of ribeye.
• Cauliflower variation: Add a touch of Parmesan cheese to the purée for extra richness.

Serving Suggestions:

• Pair with a simple green salad or roasted vegetables.
• Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot, to complement the rich flavors.

Freezing and Storage:

• Storage: Store leftover steak and purée separately in airtight containers in the refrigerator for up to 3 days.
• Freezing: Freeze the cauliflower purée in an airtight container for up to 2 months. Reheat gently in a saucepan over low heat, adding a splash of cream or milk if needed.

Special Equipment:

• Immersion blender or food processor for making the cauliflower purée.
• Instant-read thermometer for checking steak doneness.

FAQ:

• Can I use a different type of steak?
  Yes, you can use any cut of steak you prefer, just adjust the cooking time accordingly.
• Can I make the cauliflower purée ahead of time?
  Yes, you can make the purée a day in advance and reheat it gently before serving.

Preparation Time:

• 20 minutes for preparing and cooking the cauliflower purée.

Cook Time:

• 20-30 minutes for cooking the steak and making the brown butter sauce.

Total Time:

• 45-50 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 2 servings):

• Calories: 680
• Protein: 42g
• Carbohydrates: 14g
• Fat: 49g
• Saturated Fat: 22g
• Cholesterol: 160mg
• Sodium: 620mg
• Fiber: 4g
• Sugar: 4g

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Closing Notes:
This Savory Brown Butter Steak with Garlic Cauliflower Purée is a decadent and satisfying meal that combines rich flavors with elegant presentation. It’s sure to impress and delight your family or guests!