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
- 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.
- 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.
- Add the butter, salt and pepper to the cauliflower. Then, use a potato masher to smash the cauliflower. Finish with a pinch of nutmeg.
- Stir then serve with sliced green onions on top.
- To make the parsley butter, combine the soft butter and finely chopped parsley, salt and pepper. Set aside
- Next chop the bacon and leek into bite size pieces.
- 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.
- 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.
- 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.
- Serve the meat with the fried bacon and leeks with the gravy on top of the cauliflower mash.
- 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