Seared Steaks and Sage Brown Butter with Cauliflower, Beet and Apple Hash

  • 4 Steaks
  • 1 Apple
  • 1 Head Cauliflower
  • 1 Lemon
  • 1 Red Onion
  • 1 Yellow Beet
  • 1 Bunch Parsley
  • 1 Bunch Sage
  • 4 Tablespoons Butter
  • ¼ Cup Walnuts
  • Salt, Pepper, Olive Oil

 

Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Peel and medium dice the beet. Peel and small dice the onion. Roughly chop the walnuts. Pick the sage and parsley leaves off the stems; discard the stems and thinly slice the leaves, keeping the herbs separate. Quarter and deseed the lemon. Core and medium dice the apple; toss with the juice of 1 lemon wedge to prevent browning.

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and beet; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the apple and onion to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the walnuts. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a large bowl and set aside in a warm place. Wipe out the pan

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

While the steaks rest, add the butter to the pan of reserved fond; heat on medium until melted. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally, 1 to 2 minutes, or until the butter is golden brown and nuttily fragrant. Add the sage. Cook, swirling the pan occasionally, 30 seconds to 1 minute, or until the sage is fragrant and crispy. Turn off the heat. Stir in the juice of the remaining lemon wedges; season with salt and pepper to taste.

Find the lines of muscle (or grain) of the rested steaks; slice crosswise against the grain. Divide the finished hash and sliced steaks between 4 plates. Top with the sage brown butter. Garnish with the parsley. Enjoy!

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