Steak Goulash and Cauliflower Puree

Ingredients:

• 4 round beef steaks (1 cm thick; weighing approximately 150 g each)
• 1 head of cauliflower, cut into florets
• 2 sprigs of rosemary (chopped leaves from one sprig)
• Coarse salt
• 1.5 cups grated Italian cheese mix (about 150g)
• 4 tbsp (60 g) unsalted butter
• 2 tbsp chopped fresh chives
• Ground black pepper
• 1 large shallot, chopped
• 2 cloves garlic, chopped
• 240 g chopped mushrooms (about 4 cups)
• 0.5 cups sweet Marsala wine
• 0.5 cups lightly salted chicken broth

Preparation:

1. In a saucepan, combine 2 cups water, cauliflower, a whole sprig of rosemary, and 1/2 teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until the cauliflower is very tender, about 10 minutes. Drain and transfer the cauliflower to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon (15 g) butter and puree. Transfer to a bowl, stir in the chives, and season with salt and pepper. Cover to keep warm.
2. Season the steaks with pepper and salt on both sides. In a large skillet, melt 1 tablespoon (15 g) of butter over high heat until foaming and beginning to darken, about 1 minute. Add the steaks and cook until golden brown, about 1 1/2 minutes per side. Transfer to a plate.
3. Add 1 tablespoon (15 g) of butter to the skillet. Reduce heat to medium-high and add the shallots, garlic, and finely chopped rosemary. Cook, stirring, for 30 seconds. Add the mushrooms and cook until tender, about 3 minutes.
4. Pour in the wine and simmer until reduced by half, about 2 minutes. Then add the chicken broth and simmer until thickened, about 4 minutes. Add the steaks, any juices, and the remaining 1 tablespoon (15 g) butter to the pan. Cook, turning the steaks and coating them with the sauce, for 1 minute. Serve with the cauliflower purée.