STEAK WITH MUSTARD SAUCE, CAULIFLOWER
AND ROASTED VINE TOMATOES
Servings: 2
 

INGREDIENTS

METHOD 

1. Marinate steak for 30 minutes with 1 clove minced garlic, 2 tbsp wholegrain mustard, and salt and pepper.
2. Pre-heat oven to 200C and line a tray with baking paper.
3. Drizzle ½ tbsp olive oil and bake vine tomatoes until slightly blackened for 4-5 minutes.
4. Meanwhile, prepare the cauliflower mash. Saute 1 clove minced garlic in a pot with ½ tbsp olive oil over medium heat. Add chopped cauliflower and 1/4 cup water. Cover the pot and turn down the heat to a low simmer. Cook for 8-10 minutes (if all the water has drained out add a few tbsp of water).
5. Blend cauliflower in a food processor on high until smooth and creamy. Transfer to the pot and add cheddar, and salt and pepper.
6. Ensure the steak is in room temperature and pat dry with paper towels. Heat 1 tbsp of olive oil in a large skillet on high heat. Once the pan is very hot, place the steak in the skillet.
7. Cook for 3 minutes on one side and then flip. After 2 minutes, add butter, garlic, thyme and rosemary on one side of the pan. Once melted spoon the butter over each piece of steak for 2-3 minutes.
8. Transfer steak to a plate or tray for 10 minutes. Add butter and 2 cloves of garlic from the skillet to a bowl. Add 2 tbsp wholegrain mustard and mix.
9.  To assemble, spoon cauliflower mash on a plate, place steak on top and drizzle with buttery mustard sauce and serve roasted tomatoes on the side.