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.