Pan-Seared Steak with Mushroom Sauce & Cauliflower Puree Recipe
How to Make Pan-seared Steak with Mushroom sauce & Cauliflower Mash
It’s Low carb, High Protein, Keto & super delicious. In this tutorial I’m showing you how to make my delicious pan-seared steak with balsamic mushroom pan sauce and creamy cauliflower mash.
Check out the full recipe below & let us know if you made it by tagging @MintPersonalChef
Happy Eating! Chef Julie & The Mint Team 🌱
Pan-Seared Steak with Mushroom Sauce & Cauliflower Mash
It's Low carb, High Protein, Keto & super delicious. In this tutorial I'm showing you how to make my delicious pan-seared steak with balsamic mushroom pan sauce and creamy cauliflower mash.
Servings: 1 people
Calories: 706kcal
Special Equipment
- Cast Iron Pan or Medium-Large Saute pan
- Small pan to bake steak
- Tongs
- Medium-sized pot
- Strainer
- Cutting board
- Chef’s knife
- Mixing/prep bowls
Ingredients
Pan-Seared Steak
- 1 pound Filet mignon or desired cut of steak prep’d for cooking
- 1 Tbsp Balsamic vinegar, optional. Option to sub for Tamari or Soy Sauce
- 1 Tbsp Worcestershire Sauce optional
- 4-5 Tbsp Olive oil or oil of choice
- 1-2 Tbsp Butter optional
- To Taste Salt and pepper
- 2-3 Sprigs Fresh Rosemary Sprigs or Herb of choice Optional
Sauce Ingredients
- 1 Each Shallot minced
- 2-3 Each Garlic cloves minced
- 3-4 Each Button or Shiitake Mushroom sliced
- ½ Cup Red or white wine
- ½ Cup Broth of choice substitute of ¼ cup water if desired
- To Taste Salt and pepper
- 1-2 Tbsp. Cream optional
- 1-2 Tbsp. Butter optional
Cauliflower Mash Ingredients
- 1 Each Head of Cauliflower cut into pieces
- ¼ Cup Heavy cream substitute milk or broth for non-dairy
- To Taste Salt and pepper
Instructions
Instructions for the Steak & Pan-Sauce
- In a small bowl, Mix the marinade. Season the steak with salt and pepper on both sides.
- In a ziploc bag or container, place the steak and coat generously with the marinade. Marinate meat in the fridge for 1-2 hours or overnight if possible.
- (Quickly Marinate meat 30 minutes at room temperature if you’re short on time. )
- Preheat the oven to 400 degrees.
- Prep all the ingredients for the sauce & set aside: cut the garlic, shallots, mushrooms
- Heat the pan on high heat, and add 2 Tablespoons of oil.
- Remove the steaks from the marinade and pat dry with a paper towel. (This will help with the searing). Save any leftover marinade for the sauce.
- Add the butter & when it’s melted, add the steaks and rosemary. Pan-sear the steaks until browned on both sides.
- Transfer the steaks & rosemary to a pan and bake until desired temperature is reached. About 8-10 minutes for medium.
- In the same pan the steak was seared in, make the pan-sauce: On medium heat, Add 1-2 more Tablespoons of oil.
- Saute the shallots and mushrooms until translucent. Season with salt & pepper.
- Add the garlic and saute 2-3 more minutes.
- Add the red wine & any leftover marinade. Reduce by half, then add the broth. Reduce until sauce is thickened. Add 1-2 Tablespoons each of cream & butter to finish the sauce if desired.
- While the sauce is reducing, start on the cauliflower mash (below).
- Taste and adjust seasonings if needed.
- Plate it up – First the kale, then the salmon on top. Garnish with lemon slices. Enjoy your delicious healthy salmon!
Instructions for the Cauliflower Mash
- Bring a medium-sized pot of water to a boil.
- Meanwhile, chop the cauliflower florets.
- Boil the cauliflower until soft, about 5-10 minutes.
- Strain and let cool slightly for about 10-15 minutes.
- Add the cauliflower, cream or broth and salt and pepper to a blender. Blend until smooth.
- Taste and adjust seasoning if needed.
Instructions for Plating
- Let the steak rest for a few minutes before slicing.
- Slice the steak on a bias with a sharp chef’s knife.
- Plate a couple large dollops of mash on the plate, add the sliced steak on top, then add the hot sauce on top of the steak.
- Garnish with fresh herbs.
- Enjoy your delicious home cooked steak!
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!
Notes
Tips:
- Quickly Marinate meat for 30 minutes at room temperature if you’re short on time.
- If you don’t have a blender use a Vitamix or Nutribullet for the mash
- Plate in containers for meal prep if desired. Cool everything down significantly without the lids first (ideally in the fridge if possible).
- Enjoy this meal within 7 days in the fridge or up to 3 weeks in the freezer.
Nutrition
Serving: 2g | Calories: 706kcal