Pan-Seared Steak

with potatoes, cauliflower & leeks

Purple cauliflower gets its color naturally from the antioxidant anthocyanin, but still has the mild, sweet, nutty flavor of white.

Makes 2 servings

Total time: 45 minutes

PARBOIL:

8

TOSS:

6 1

1

2

MELT:

2 1 1/4 1/4 1/4 1 oz. baby Yukon gold potatoes, halved

tsp. olive oil, divided cup purple or white cauliflower florets cup sliced leek whites and light greens beef tenderloin filets

(6 oz. each), seasoned with salt and black pepper

Tbsp. unsalted butter Tbsp. capers tsp. red pepper flakes cup dry sherry or Madeira cup chopped fresh parsley tsp. minced lemon zest

Preheat oven to 450°.

Parboil potatoes in a pot of boiling salted water, 5 minutes; drain.

Toss potatoes with 1 tsp. oil in a bowl. Toss cauliflower and leeks in a separate bowl with 2 tsp oil.

Heat remaining 3 tsp. oil in an ovenproof skillet over mediumhigh. Add filets and potatoes to skillet. Sear filets, about 4 minutes; flip filets and stir potatoes.

Add cauliflower mixture to skillet, transfer to oven, and roast until a thermometer inserted into centers of filets registers 135° for mediumrare, 5–9 minutes. Transfer filets to a plate, tent with foil, and let rest 10 minutes.

Melt butter in skillet with vegetable mixture over medium heat. Stir in capers and pepper flakes; cook 1 minute.

Deglaze skillet with sherry, scraping up any brown bits, and cook until nearly evaporated.

Off heat, stir in parsley and zest; season with salt and black pepper.

Per serving: 593 cal; 32g total fat (11g sat); 121mg chol; 438mg sodium; 31g carb (4g fiber, 3g total sugars); 38g protein