Roasted Beef with Cauliflower

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cauliflower florets with 1.5 tablespoons olive oil, salt, pepper, and half the minced garlic. Spread on a baking sheet in a single layer.

   Tip: Don't crowd the pan—this ensures the cauliflower caramelizes rather than steams.

2. 2

   Pat beef steaks dry with paper towels. Rub all sides with remaining 1.5 tablespoons olive oil, then season generously with salt, pepper, and crumbled rosemary and thyme.

   Tip: Dry beef browns better and develops a flavorful crust.

3. 3

   Place cauliflower in the oven and roast for 15 minutes. Remove and stir, then return to oven.

4. 4

   While cauliflower roasts, heat a cast-iron skillet over medium-high heat for 2 minutes. Sear the beef steaks 3-4 minutes per side for medium-rare, until a golden crust forms. Transfer to a plate.

   Tip: Don't move the steaks while searing—let them develop color undisturbed.

5. 5

   In the same skillet, melt butter and add remaining minced garlic. Sauté for 30 seconds until fragrant, then deglaze the pan with red wine and beef broth, scraping up browned bits.

   Tip: The browned bits contain concentrated beef flavor—don't skip this step.

6. 6

   Whisk in Dijon mustard and lemon juice. Simmer the sauce for 2-3 minutes until slightly thickened, then season to taste with salt and pepper.

7. 7

   Remove cauliflower from oven when golden and tender (20-25 minutes total). Transfer beef and cauliflower to serving plates.

8. 8

   Pour the warm pan sauce over the beef and arrange roasted cauliflower alongside. Serve immediately while hot.

   Tip: Garnish with fresh thyme or parsley for added color and freshness.