Steak and Eggs with Cauliflower "Risotto"
Serves 2
Here is what you will need:
1 thick filet mignon
2 eggs
1 1/2 cups of sliced mushrooms
2 to 3 cloves garlic plus one clove for steak
1 package frozen cauliflower
1/2 cup vegetable broth
1/4 cup Parmesan cheese
1 sprig rosemary
small bunch chives for garnish
1 TBS butter
olive oil
salt and pepper
Mince the garlic. Strip the leaves off of one half of your rosemary and mince them, saving the rest on the stem. Slice the steak through the middle to make 2 thinner steaks.
Heat the oil in a pan, not too hot, and add mushrooms, rosemary and garlic.
Stir until the mushrooms are soft and season with salt and pepper.
Don't season until mushrooms are soft.
Remove mushrooms from pan and set aside. Add the cauliflower to the pan along with the broth.
Turn up the heat a bit and let liquid cook down and cauliflower soften. Season with salt and pepper. Not too much salt, the Parmesan cheese can add a salty taste.
I realized I had some leftover cooked asparagus in the fridge, so I chopped it up and am going to add it in when I put the mushrooms back in the pan. You could add some frozen peas if you wanted.
When the Cauliflower is soft and the liquid has been absorbed, grate in the cheese.
Taste your "risotto" and season if needed or add more cheese!
Stir the mushrooms, and in my case cooked asparagus, into the cauliflower. Keep warm.
Season the steaks on both sides with salt and pepper. Steaks should be a room temperature
Heat the butter in a pan with a little olive oil. Toss the rosemary stem and a crushed garlic clove into the pan. When hot add the steaks and cook to the temperature you like. Since they are thin, they will cook quick.
Remove the steaks from pan and let them rest. Chop up the chives and fry two eggs.
Pile the cauliflower "risotto" onto a plate, top with steak then egg and sprinkle with chives. Let's Eat!!