Recipe

Mushroom Steak & Roasted Cauliflower

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Mushroom Steak & Roasted Cauliflower

200g tender sirloin seared to perfection, sliced into strips and slathered in a delectable sour cream and mushroom sauce. Accompanied by cauliflower florets pan roasted in butter, lemon zest, toasted pine nuts and raisins. You have no idea how yummy this is! 26g carbs and 705 calories.




Ingredients to serve 2

  • 2 x 200g x sirloin steaks
  • 100g x mushrooms - slice finely
  • 1/2 x small onion - peel and chop finely
  • 1/2 x cauliflower - break into small florets
  • 1/2 tsp x beef stock granules
  • 1/4 cup x boiling water - dissolve stock granules
  • 2 sprigs x thyme - strip leaves off
  • few sprigs x fresh mint - tear into small pieces
  • 1/2 x lemon - grate skin to create zest
  • 1 tbsp x pine nuts
  • 1 tbsp x seedless raisins
  • 2 tbsp x sour cream
  • butter, olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x 200g x sirloin steaks
  • 200g x mushrooms - slice finely
  • 1 x small onion - peel and chop finely
  • 1 x cauliflower - break into small florets
  • 1 tsp x beef stock granules
  • 1/2 cup x boiling water - dissolve stock granules
  • 4 sprigs x thyme - strip leaves off
  • few sprigs x fresh mint - tear into small pieces
  • 1 x lemon - grate skin to create zest
  • 2 tbsp x pine nuts
  • 2 tbsp x seedless raisins
  • 4 tbsp x sour cream
  • butter, olive oil, salt & pepper (from your pantry)

Method

Step 1

Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with salt, pepper and olive oil. Place steaks in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important - only turn steaks once using tongs (or spoons). Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes

Step 2

Add onions, salt and pepper to the pan on medium to high heat and sauté until the onions are translucent (4 or 5 minutes). Add the mushrooms and cook until they are golden brown and have released their liquid (4 or 5 minutes). Stir in the beef stock and fresh thyme. Turn the heat down and add the sour cream, simmer gently for a minute and remove from stove

Step 3

Heat a few pats of butter in a pan on medium heat. Add the cauliflower, lemon zest, pine nuts, raisins and salt and roast until cauliflower browns in parts and is cooked but still slightly crunchy - about 6 or 7 minutes. Remove from heat and scatter with mint

Step 4

Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 5

To serve, divide the steak strips between the plates and cover with a generous serving of mushroom sauce. Add a serving of cauliflower on the side.