Beef, Brassicas, Vegetables


Duos have been big and everyone does them with proteins. Duo of short rib with strip loin; duo of pork belly and shoulder. But I do feel that with meat, once is usually enough. Vegetable duos are more interesting.  Earlier this fall I paired a celeriac purée with a raw celery salad (leaves and thinly shaved stalk), and a little celery salt.  I’ll post that recipe shortly.  Recently, I produced a soup pairing raw carrot juice with a purée of cooked carrot (enriched with leek and butter), which not only lightened the soup but enhanced its carrot flavor. In the spring, I like to make a fresh pea soup and finish it with pea sprouts.

This time, I decided to pair a cauliflower purée with roasted cauliflower. Both elements showcase different qualities of the cauliflower. This is a very simple dish and can be prepared in 20 minutes, start to finish.


Hanger steak, duo of cauliflower.

large head cauliflower, cleaned and coarsely cut, three florets reserved
2 leeks, julienned and confit in olive oil
6 cloves garlic confit
1 bay leaf
4 sprigs thyme
1 cup chicken stock
1/4 c unsalted butter
salt and white pepper
1/4 c crème fraîche
olive oil


1 hanger steak, trimmed
coriander, coarsely ground
salt and pepper
espelette (or black pepper with a tiny pinch of cayenne)

Oven 425F

Season beef with salt and coriander, optimally several hours before service.

Slice the reserved florets thinly (1/8″) and place on a sheet pan. Drizzle with olive oil and place in oven. Roast 20 minutes or until golden. Remove and season with sea salt and espelette.

Meanwhile, prepare purée. Bring stock to a simmer. Add cauliflower, leeks, garlic, and herbs, and cover pan. When cauliflower is tender, remove bay and thyme. Purée in blender with crème fraîche until smooth. Prepare a brown butter; add to purée while blender is running. Process through tamis, season with salt and pepper, and hold.

Set a pan over medium high heat. Add a knob of butter and cook beef, basting with butter, to medium rare. Season again with salt, pepper. Remove from heat and rest. Slice when rested.

Spoon purée in center of plate. Set several slices of hanger steak atop purée (overlapping). Place a slice of roasted cauliflower on each slice of steak.


2 thoughts on “Duo.

  1. Pingback: Sunday roast. « The Upstart Kitchen

  2. I don’t usually comment on blogs but had to on this one. You have a very unique writing style. A lot of people don’t have that touch, they just drone on and on in the most boring way. But not you – thanks! I can’t wait to try out some of the recipes you have here (after a trip to the market to get the ingredients). Cooking is my favorite hobby. I don’t have time to read it all right now, I found your site when looking for something else on Yahoo, but I’ve bookmarked your home page and will check back soon to see the latest posts. Visit my site if you’d like to read more. Thanks again!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s