Uh Oh. Getting fancy over here. I’ve been watching a lot of Chopped recently and MAN they make a lot of purées. I thought I’d make one of my own!
Filet Mignon is always great with a nice, creamy sauce. Plus, you can’t beat a 4 ingredient purée.
Serving Size: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes
- 2 filet mignon (2 inches thick)
- 2 tbsp butter
- Dashes of salt & pepper
- 1 cauliflower head
- 1/2 cup sour cream
- 1/2 garlic clove, minced (if using a large garlic clove, use only 1/4 of it)
- 2 tsp black pepper
- Cut the cauliflower head in half. You can then easily cut away the green cauliflower leaves.
- Once you’ve removed the cauliflower leaves, continue to cut the cauliflower into florets. I tried to keep them pretty whole by only cutting near the bottom of the little “trunks.” All of the cauliflower can be used.
- Use a vegetable and rice steamer to steam the cauliflower for 20 minutes.
- While that steams, in a medium size bowl, add the 1/2 cup of sour cream, 1/2 or 1/4 minced garlic glove, 2 tsp black pepper. If you are not a big fan of garlic, start with a smaller portion and you can always add more if you decide it’s not enough. Too much garlic can really overpower the olfactory and taste senses. 🙂
- Once the cauliflower is done, add to the medium sized bowl.
- You can smash the cauliflower in a handful of ways: potato masher, Kitchenaid mixer, hand held blender. I used a hand held blender and highly recommend getting one of these. They are especially great for smoothies.
Ben likes to tell people that I like my steak still mooing. I won’t argue with this statement. So I’ll tell you how I got my steak medium rare and how once I cooked it to medium (I was upset about this medium steak, not nearly as good 😉 ). But for more information on cooking steaks to a certain temperature try here and here. With stovetops and ovens being a little different, these times can vary.
- Pre-heat your oven to 400 degrees
- Set the filet mignon on a cutting board and allow to reach room temperature
- Add dashes of salt and pepper to each side
- Add 2 tbsp of butter to a pan and heat to about level 5. Make sure this pan is also able to go in the oven.
- Add the filets to the pan once the pan is hot.
- Cook each side for 4 minutes. While each side is seared, pan baste the steak at least once. Tilt the pan so the butter gathers together on one end and spoon some of the butter on top of the steak. This helps with moisture and flavor.
- Once each side is done searing, using hot pads, grab the pan with the steaks and set it in the oven
- For medium rare, leave in the oven for 5 minutes, for medium, try 8 minutes. If your steak is less then 2 inches thick, you may want to reduce how long you sear it and/or how long it’s in the oven.
- Take the steaks out, set them on a plate and let them sit for 5-8 minutes.
Lay the cauliflower purée on one side of the plate and lay the steak on top. Add some of your favoriated roasted vegetables as a side. Enjoy!