Steak Marsala with Cauliflower Mash
- 1 head cauliflower, cut into florets
- 2 sprigs rosemary (leaves from 1 sprig chopped) Kosher salt
- 1 1/2 cups shredded Italian cheese blend (about 5 ounces)
- 4 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives Freshly ground pepper
- 4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 8 ounces sliced white mushrooms (about 4 cups)
- 1/2 cup sweet Marsala wine or white wine
- 1/2 cup low-sodium chicken broth
- Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil.
- Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes.
- Drain and transfer to a food processor, discarding the rosemary.
- Add the cheese and 1 tablespoon butter and puree.
- Transfer to a bowl and fold in the chives; season with salt and pepper.
- Cover to keep warm.
- Season the steaks on both sides with salt and pepper.
- Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute.
- Add the steaks and cook until browned, about 1 1/2 minutes per side.
- Transfer to a plate.
- Add 1 tablespoon butter to the skillet.
- Reduce the heat to medium high and add the shallot, garlic and chopped rosemary.
- Cook, stirring, 30 seconds.
- Add the mushrooms and cook until tender, about 3 minutes.
- Add the wine; cook until reduced by half, about 2 minutes.
- Add the chicken broth; cook until thickened, about 4 minutes.
- Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet.
- Cook, turning the steaks to coat, 1 minute.
- Serve with the cauliflower puree.
- Photograph by Ryan Dausch
cauliflower, rosemary, italian cheese, unsalted butter, fresh chives, beef, shallot, garlic, white mushrooms, sweet marsala, chicken broth
Taken from www.foodnetwork.com/recipes/food-network-kitchens/steak-marsala-with-cauliflower-mash.html (may not work)