New York Striploin over Cauliflower Risotto with Mushrooms

Directions

1. Preheat a skillet over medium-high heat and start warming it for the steak.
2. Pat the steak dry and season both sides with salt and pepper, then set it on a plate.
3. When the skillet is hot, melt a little butter to coat the bottom, add the steak, and cook to your preferred doneness, 2–5 minutes per side; transfer to a plate and loosely cover with foil to rest.
4. While the steak rests, peel and mince the shallot.
5. In a medium saucepan, melt butter over medium-high heat, then add the shallot and cook until softened, about 2–3 minutes.
6. Add sliced cremini mushrooms to the pan and cook, stirring often, until soft and browned at the edges, 3–4 minutes.
7. Quarter the cauliflower head, trim away the leaves and thick stem, then coarsely grate it using a box grater or processor.
8. Mince the garlic, then add the grated cauliflower, garlic, broth, along with salt and pepper to the pan; cook, stirring often, until the cauliflower softens, about 5–6 minutes.
9. Stir in the grated Parmesan and cream, reduce heat to medium, and cook until slightly thickened, 3–5 minutes; remove from heat and fold in the chives.
10. Slice the rested steak against the grain. Divide the cauliflower risotto and steak between plates, garnish with chives, and serve.