If there is one thing I am absolutely fabulous at, it is ruining a perfect piece of meat. I don't know what goes wrong but I am often left with something slightly rubbery or overcooked, nothing like what is served at the fancy steakhouses. Another thing I might add- I do not give up. So from time to time I do come across a piece of meat or a method that really works for me.
I've mentioned that I am not a big meat eater for many reasons, one of which was the removal of my gall bladder about 6 years ago. When I cook meat, it is enjoyed by my husband and him only. This specific dish got a big thumbs up from him and he also pretty much demanded I share the ingredient list with the rest of you. It's also heavily reduced in calorie what with the easy mushroom wine sauce and cauliflower mash and takes under 30 minutes to prepare. So here at last is the recipe:
Steak Marsala with Herbed Cauliflower Mash
2 chuck eye or any thin cut steaks (about 1/2 inch thick)
salt and pepper to taste
3 tablespoons olive oil
1 large shallot
1 clove garlic
1 cup sliced white mushrooms, stems included
1/4 cup white wine or marsala wine
1/4 cup chicken broth or beef stock
1 small fresh head cauliflower, chopped into large florets
1 teaspoon fresh or dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste
1. Heat olive oil over high heat. Sprinkle both sides of steak with salt and pepper. Add steaks to heated pan and cook for about a minute or so on each side or until browned. If you prefer it well done, cook for a half a minute longer. Transfer the pieces of steak to a plate.
2. Add the mushrooms, garlic and shallot to same pan used to brown meat. Allow to saute' and cook through for about 2-3 minutes. Add white wine to pan and let it cook out and reduce to about half. Then add chicken stock and allow that to thicken and bubble and reduce a bit as well for about 3 more minutes.
4. Prepare the cauliflower. Heat 2-3 cups of water in a pot over decently high heat. Add a bit of salt to the water and once bubbling add the cauliflower in for about 10-12 minutes or until slightly softened. Allow to cool then place in blender or food processor and blend to a mashed consistency. Add salt, pepper, parsley, garlic powder and onion powder and mix well.
5. Put steaks back in pan with the mushroom marsala sauce and heat for another minute and then remove to serving plate.
6. Lay cauliflower mash down in the plate first. Lay the steaks down slightly overlapping the mash. Spoon the mushroom marsala sauce over the meat generously and add some of the liquid over the top of the cauliflower as well. Serve immediately.
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