Ariane's Filet Mignon and Cauliflower

Ariane's Filet Mignon and Cauliflower

Ingredients:

1 head cauliflower, trimmed and cut into 1-inch pieces

2 small Yukon gold potatoes, peeled and cut into 1-inch dice

2 cups heavy cream, plus more as needed

1/4 cup chopped fresh flat-leaf parsley

1 clove garlic, chopped

3 sprigs thyme

Salt and white pepper

Black pepper

4 petite filet mignons (about 11/2 pounds total)

2 tablespoons butter

1 lemon, cut into wedges

Directions:

Combine the cauliflower, potatoes, 2 cups cream, parsley, garlic, thyme, and salt and white pepper to taste in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low to simmer. Simmer until the cauliflower is fork-tender, about 20 minutes. Remove the thyme and discard.
With a slotted spoon, transfer the solids to a food processor. Blend until smooth. With the machine running, add more cream as needed to smooth the mixture. Season with salt and white pepper, then return to the pot and keep warm.
Preheat a broiler.
Season the beef generously with salt and black pepper. Place in a broiler pan and broil to the desired doneness, 8 minutes per side for medium-rare. Remove from the broiler and transfer to a separate plate. Top each filet with 1/2 tablespoon butter and let rest for 10 minutes before serving
To serve, place a large spoonful of cauliflower purée in the center of each plate. Top with a filet. Squeeze lemon juice over the meat and serve with lemon wedges.

Recipe taken from Top Chef: The Cookbook (or Top Chef: The Quickfire Cookbook), Copyright Bravo Media LLC/Published by Chronicle Books LLC.