Ribeye With Lavender Cauliflower Purée | Wild Fork

Ingredients

• 1 1/2 lbs. Boneless Beef Thin Ribeye Steaks, thawed
• to taste WFF Coarse Sea Salt
• 1 tsp. WFF Lavender Rosemary Salt
• to taste Freshly Ground WFF Black Peppercorns
• Steaks:
• 2 Tbsp. Butter, salted
• 1 Tbsp. Flour
• 1 Cup Beef Broth
• 1 tsp. Dijon Mustard
• Lavender Rosemary Cauliflower Puree:
• 1 Medium Cauliflower, cored and sliced
• 3 Cups Low-Sodium Chicken Broth (to cook cauliflower)
• ¼ Cup Low Fat Milk, warm
• 2 Tbsp. Extra Virgin Olive Oil
• 1 tsp.Garlic, minced
• Pinch of Nutmeg
• Chopped Parsley, for garnish