Steak with cauliflower and horseradish purée
300 g, cut into large florets
125 g, peeled, chopped
Reduced fat oil spread
Beef sirloin steak, raw
450 g, (2 x 225g steaks)
40 g, to serve
1 x 3 second spray(s)
- Place cauliflower and potatoes in a medium saucepan. Cover with water and bring to the boil. Simmer, covered, for 15 minutes or until vegetables are tender. Drain and return to the same pan. Add milk, oil spread and horseradish cream. Season with salt and pepper and use a stick blender to blend to a smooth purée.
- Meanwhile, heat a grill pan or large non-stick frying pan over high heat. Lightly spray steaks with oil and season with salt and pepper. Cook steaks for about 3 minutes on each side or until cooked to your liking. Transfer to a plate and rest for 5 minutes.
- Divide the cauliflower purée between 2 plates, top with steaks and any resting juices from the plate. Season with freshly ground pepper and serve with watercress.