Steaks with Mushroom Sauce and Cauliflower Puree Steaks with Mushroom Sauce and Cauliflower Puree

Steaks with Mushroom Sauce and Cauliflower Puree

A great steak dish that is perfect for Valentines day, or to dine with someone on a special occasion.  A variety of steak cuts can be use for this recipe (fillet,sirloin, rump, rib-eye or flat iron) and the cauliflower purée and mushroom sauce is to die for!

prep time
20 mins

cook time
10 minutes

2 people

Based on a fillet steak 2-3cm thick

To Cook Rare: 3-4 minutes on each side

To Cook Medium: 4-5 minutes on each side

To Cook Well Done: 6-7 minutes on each side

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 2 lean fillet steaks
  • 1 tablespoon rapeseed or olive oil
  • For the Cauliflower Purée:
  • 1 small cauliflower, cut into small florets
  • 1 vegetable stock cube, crumbled
  • 25g prepared garlic butter, melted
  • For the Mushroom Sauce:
  • 25g prepared garlic butter
  • 225g chestnut mushrooms, cleaned and sliced
  • 100ml sweet sherry or good, hot beef stock
  • 2 tablespoons freshly chopped flat-leaf parsley, optional


  1. To prepare the cauliflower purée; cook the cauliflower in a large pan of boiling water with the crumbed vegetable stock cube for 15 minutes, or until tender.  Transfer to a food processor or blender, add the melted garlic butter and purée for 1-2 minutes, or until the mixture is smooth. Season if required.
  2. For the mushroom sauce; melt the remaining butter in a non-stick medium frying pan over a moderate heat and gently cook mushrooms for 2-3 minutes, stirring occasionally.  Add the sherry and cook for 3-4 minutes or until the sauce is reduced and syrupy.
  3. Heat a non-stick griddle pan over a moderate heat.
  4. Put the steaks on a clean chopping board, season and brush with the oil on both sides.
  5. Cook the steaks according to your preference; transfer to a warm plate and set aside to rest for a few minutes.
  6. Reheat the purée, if required and place the steaks on top, spoon over the mushroom sauce, garnish with the parsley, if used and serve with seasonal vegetables.


If you prefer a beefier steak flavour the recipe works well with sirloin, rump or rib-eye steaks too. Follow the cooking times below: Based on a 2cm thick steak: Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side For flat iron steaks cook for: Rare -2 minutes on each side Medium Rare - 3-4 minutes on each side Medium -5-7 minutes on each side For best results with flat iron, cover with foil and rest for 5-10 minutes before serving.