Beef steak with mushrooms and cauliflower mash

Ingredients

• 220 g beef fillet
• 180 g mushrooms
• 260 g cauliflower
• 10 ml olive oil

Method

1. Cut the cauliflower into small florets, put them in a saucepan of boiling salted water and simmer for 10–12 minutes until very soft.
2. Meanwhile, slice the mushrooms. Heat a little of the olive oil in a large frying pan over a medium-high heat and fry them for 6–8 minutes, stirring now and then, until golden and their liquid has cooked off. Season and tip into a bowl.
3. Drain the cauliflower very well and leave it to steam-dry for a minute, then mash it until smooth with a little of the olive oil, salt and black pepper. Cover to keep warm.
4. Wipe out the frying pan and put it back over a high heat. Pat the beef fillet dry, rub with the last of the olive oil and season with salt and black pepper.
5. Sear the steak for 3–4 minutes on each side, turning once, until 54–57°C in the centre for medium-rare or 60–63°C for medium. Rest it on a warm plate for 5 minutes.
6. Return the mushrooms to the pan for a minute to reheat. Slice the steak across the grain and serve on the cauliflower mash with the mushrooms.