Recipe courtesy of Asian Food Network
With the creaminess and sweetness of potato, you might be forgiven if you mistook the side of mashed cauliflower for typical mash. But it’s not the only star on the plate, with tender beef steak - that also happens to be keto - and a soft sinking bed of vegetables and aromatic juices.
Ingredients
Serves 3
- 600g Wagyu Beef (200g per person)
- salt
- pepper
- meat thermometer
- ½ tsp high heat oil of your choice (preferability ghee or avocado oil)
- high heat olive oil (to drizzle)
- 1 white onion (medium sized)
- 2 celery sticks
- 3 green onions
- 2 green chillies
- 1 tomato
- handful cilantro
- 1 head cauliflower
- 1 tbsp olive oil
- salt
- pepper
- 40g butter
- ¼ cup cream
- 60g cream cheese
- ⅛ -¼ tsp ground nutmeg
- 1-2 tbsp chives (optional)
- baked beef juice (from the steak)
- 250g beef broth
- ¼ cup cream
- 1 tsp Swerve (sweetener or sugar substitute)
- ½ tsp salt
- 1 tbsp sesame oil
- ½ tsp pepper
- ¼ tsp xanthan gum (optional).
Instructions
1. Prepare steak
- Let the steak rest at room temperature for one hour before cooking it. After one hour, oil the steak with ½ tsp of oil, and season with salt and pepper. Let it rest for another 15 minutes.
- Preheat oven to 175C. While the steak is resting, cut up the onions, celery, green onion, green chilli, tomato, and cilantro and place them in a baking tray. Drizzle olive oil over the vegetables.
- In a saucepan (really hot), heat up ghee to scorch your steak (about one minute each side) for colour.
- Place your steak on top of the vegetables in the baking tray. Cover the tray with aluminium foil and bake for 40 minutes.
- After 40 minutes, use a meat thermometer to check the internal temperature. Remove the aluminium foil, and bake again for about 20 minutes to your preferred doneness.
- Remember your steak will continue to cook after removing it from the oven. Let your steak rest for about 10 minutes before cutting it and serving.
- Set aside the vegetables to make into au jus (sauce).
2. Prepare cauliflower mash
- Preheat the oven to 190C.
- Cut the cauliflower into florets. Put them into a baking tray, then drizzle with olive oil, salt and pepper.
- Bake for 20 minutes (not too brown) and move into a medium mixing bowl.
- Add the butter, cream, cream cheese and nutmeg and mash it using a hand blender.
- Add chives and mix using a spatula (optional).
3. Prepare steak sauce
- After the steak is done, leave the vegetables in the pan.
- Add 250ml of beef broth, then put it back in the oven for about five minutes (until it boils).
- Using a hand masher, mash the vegetables thoroughly.
- Strain all the juice out of the vegetables into a saucepan.
- Over a low flame, stir in cream, Swerve, salt, pepper and sesame oil.
- Add xanthan gum if you want your sauce to be thicker (optional). Keep stirring while it simmers, until the sauce thickens to your liking.
4. Garnish and serve
- Scoop or pipe the cauliflower mash onto a plate. Lay the steak beside the mash and cut into reasonably sized slices and add sauce.
Asian Food Network
