1 ribeye steak
1 head of purple cauliflower
1 handful of yellow beans
1 handful of oyster mushrooms
1 cup skim milk
salt and pepper
Start with the purée, cut the base off the cauliflower and cut it up into small chunks, add them to a pot with the skim milk and a pinch of salt and pepper and simmer with a lid on until the cauliflower is tender, about 10 minutes.
Meanwhile, season your steak liberally with salt, pepper and olive oil. Get a cast iron pan smoking hot, add a splash of oil and carefully place the steak in the pan.
While the steak is cooking, get another pan hot, add a splash of oil and then add the beans and mushrooms, always remembering to season with salt and pepper. These will only need about 5 minutes of cooking.
Once the steak has seared for about three minutes, flip it over and sear the other side, another 3 minutes.
When your cauliflower is tender, you can add it to a blender or just purée it in the pot with a hand-held stick blender. Once it is blended, put the lid back on and set aside.
After you have seared the steak on both sides, use a pair of tongs to hold the steak while you sear all the edges. At this point, the steak should be at a nice medium rare, feel free to cook it for another minute or two if you prefer a medium cooked steak.
Let your steak rest for a few minutes before slicing into it, as this will keep all the juices inside. Add the purée to your plate, topped with the beans and mushrooms and finish with your perfectly cooked ribeye. Enjoy!