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1
Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil.
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2
Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes.
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3
Drain and transfer to a food processor, discarding the rosemary.
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4
Add the cheese and 1 tablespoon butter and puree.
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5
Transfer to a bowl and fold in the chives; season with salt and pepper.
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6
Cover to keep warm.
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7
Season the steaks on both sides with salt and pepper.
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8
Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute.
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9
Add the steaks and cook until browned, about 1 1/2 minutes per side.
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10
Transfer to a plate.
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11
Add 1 tablespoon butter to the skillet.
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12
Reduce the heat to medium high and add the shallot, garlic and chopped rosemary.
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13
Cook, stirring, 30 seconds.
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14
Add the mushrooms and cook until tender, about 3 minutes.
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15
Add the wine; cook until reduced by half, about 2 minutes.
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16
Add the chicken broth; cook until thickened, about 4 minutes.
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17
Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet.
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18
Cook, turning the steaks to coat, 1 minute.
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19
Serve with the cauliflower puree.
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20
Photograph by Ryan Dausch
