Prep Time 15 minutes              Cook time 20 minutes

Ingredients

Mashed Cauliflower

• 1 medium cauliflower or 4 cups cauliflower florets
• 3 tbsp  Butter
• Pinch Ground Nutmeg
• 1 tbsp Green onion, sliced (optional)
• Salt and Pepper to taste

Butter with Parsley

• ⅓ cup Butter, room temperature
• 3 tbsp Parsley, chopped fine
• Salt and Pepper to taste

Steak and Gravy

• 1 ½ lbs Sirloin Steak
• 10 Slices of Bacon
• 1⁄2 leek
• 3 tbsp butter
• 3 oz of Red Wine
• 3 oz  Water
• Salt and Pepper to taste

Preparation

1. Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until tender.
2. Drain the cauliflower, and then add back into the hot pot with no heat and cover with the lid. Let sit for 2 to 3 minutes.
3. Add the butter,  salt and pepper to the cauliflower. Then, use a potato masher to smash the cauliflower. Finish with a pinch of nutmeg.
4. Stir then serve with sliced green onions on top.
5. To make the parsley butter, combine the soft butter and finely chopped parsley, salt and pepper. Set aside
6. Next chop the bacon and leek into bite size pieces.
7. In a large frying pan cook the bacon and leeks in butter until golden brown and crispy. Remove from the pan when done and keep warm.
8. Using the same frying pan, fry the steaks for 2-3 minutes on each side, depending on how well done you want your steak. Remove from the pan and keep warm.
9. Add the water and red wine to the   juices from cooking in the same pan, and bring to a boil and allow to simmer until the sauce thickens.
10. Serve the meat with the fried bacon and leeks with the gravy on top of the cauliflower mash.
11. Add a dollop of the  parsley butter on top.

Makes 4 Servings

Nutrition Facts Per Serving

320 Calories, 9g Total Carbs , 69g Fat, 57g Protein