Classic steak with butternut and cauliflower bake
Salt and pepper
20ml wholegrain mustard
160g cauliflower, florets halved and stems finely chopped
350g butternut, unpeeled and thinly sliced
6g thyme, leaves picked and chopped
2 garlic cloves, finely chopped
- Preheat your oven to 220 degrees.
- Prep your ingredients as listed.
- Rub the steak in a drizzle of cooking oil and season with salt and pepper on both sides.
- Add the cauliflower, butternut, thyme, rosemary, garlic, and a generous splash of olive oil and seasoning to a mixing bowl. Toss together until evenly coated.
- Place the above in a small roasting dish (or a shaped tinfoil creation with sides to ideally trap the juices of your bake) and put it in the oven for 18 minutes. After 10 minutes, remove the dish from the oven and pour over your cream evenly. Place it back in the oven for a further 10 minutes. Test it is ready by piercing your butternut to check it is soft.
- When your bake has been popped back in the oven (with cream), place a griddle pan (or normal pan) over a medium-high heat. When the pan is hot, sear your steak(s) for roughly 3 minutes with fat side down first to render the fat crispy. Then, on each side for 2-3 minutes (ideally turning only once). Cook to your desired preference, and set aside to rest for 2 minutes. At this stage you can smear the wholegrain mustard over your steak(s) or choose to serve it on the side.