“Juicy Argentinian Steak with Creamy Garlic Cauliflower Mash and Smoky Grilled Vegetables”

Allergens

None

Ingredients

• 6 (6
• ounce) beef tenderloin steaks, about 1 1/2 inches thick
• Salt and black pepper, to taste
• 4 tablespoons olive oil, divided
• 3 large heads cauliflower, cut into florets
• 8 cloves garlic, minced
• 1 cup heavy cream
• 6 cups mixed vegetables (bell peppers, zucchini, eggplant, and mushrooms)
• 2 tablespoons smoked paprika
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season steaks with salt and black pepper to taste. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Cook the steaks for 3 4 minutes per side or until desired doneness is reached. Transfer to a plate and let rest for 5 minutes before serving.
2. In a separate pan, heat remaining 2 tablespoons of olive oil. Add cauliflower florets and cook until slightly softened, about 5 minutes. Add minced garlic and cook for an additional minute.
3. Stir in heavy cream and cook until the sauce thickens and coats the cauliflower, about 4 5 minutes. Remove from heat and stir in chopped parsley.
4. Preheat a grill or grill pan to medium high heat. Toss mixed vegetables with smoked paprika and grill until tender and slightly charred, about 3 4 minutes per side.
5. Slice the rested steaks and serve alongside the creamy garlic cauliflower mash and grilled vegetables.

Chef’s Insight

Allow the steaks to rest before slicing to lock in moisture and ensure juicy bites.

Notes

For best results, use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.