Careme

Ingredients

• Top Sirloin Steak, 12 OZ 1 package $12.99
• Cauliflower 1 small head, cut into florets $3.99
• Organic Radicchio 1/2 head, cored and sliced into wedges or ribbons $4.99
• Baby Bella Mushrooms 8 OZ $2.49
• Organic Shallots 1 large, thinly sliced $4.99
• Lemon 1/2 $0.89
• Organic Rosemary, 0.25 OZ 1 small sprig, finely chopped $1.29
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: milk or cream 2 to 3 tablespoons
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 25 to 30 minutes until tender and deeply browned at the edges.
2. Pat the sirloin dry and season generously with kosher salt, black pepper, and the chopped rosemary. Let it sit at room temperature while the cauliflower roasts.
3. Heat a heavy skillet over medium-high heat with a little olive oil. Sear the sirloin for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a plate and rest at least 8 minutes.
4. In the same skillet, lower heat to medium. Add butter, sliced shallot, and mushrooms. Cook 5 to 6 minutes until browned. Add the radicchio and cook 2 to 3 minutes more until just wilted but still structured. Finish with a squeeze of lemon and a pinch of salt.
5. Transfer the roasted cauliflower to a bowl or pot and mash with milk or cream, Dijon mustard, a drizzle of olive oil, and salt and pepper until smooth-ish and silky.
6. Slice the steak thinly against the grain. Spoon the cauliflower purée onto plates, top with sliced steak, and arrange the warm mushroom-radicchio sauté alongside or partially over the beef for a restaurant-style presentation.
7. Serve with Cabernet Sauvignon.