Steaks with Cauliflower Mash

Cut the cauliflower into florets. Boil or steam the cauliflower until it is very soft, which should take about 10–15 minutes.

Drain the cooked cauliflower.

Mash or blend the cauliflower with 1-2 tablespoons of butter and 3-6 tablespoons of cream until it is smooth and creamy.

Season the cauliflower mash with salt and black pepper to taste. Keep it warm.

Season your steaks generously with flaky sea salt only, then let them sit for a bit at room temperature.

Right before cooking, pat the steaks completely dry with a paper towel. Don‘t press!

Sear the steaks in a very hot pan with beef tallow until a deep, beautiful crust forms on both sides.

When the steaks are almost done to your liking, add 2 tablespoons of butter, 2 smashed garlic cloves, and 2-3 sprigs of fresh rosemary to the pan. Baste the steaks with the melted butter for 1–2 minutes.

Remove the steaks from the pan and let them rest for 5 minutes. Then, slice them against the grain.

In the same pan you cooked the steaks (keeping all those delicious browned bits), sauté 1 small finely chopped onion in 1 tablespoon of butter until it's soft.

Deglaze the pan with 60-90 ml of Metaxa, scraping up all the browned bits from the bottom.

Add 60-120 ml of water or beef stock and let the sauce simmer for 2–4 minutes until it has slightly reduced.

Season the Metaxa pan sauce with salt and black pepper to your liking.

In a small bowl, combine 3-4 tablespoons of olive oil, a handful of finely chopped chives, a pinch of salt, and a little black pepper. Mix well.

To plate, spoon the warm cauliflower mash onto plates, arrange the sliced steak on top, and generously spoon the Metaxa pan sauce over the steak.

Drizzle the fresh chive olive oil over the entire dish. Finish by sprinkling freshly ground red pepper over everything right before serving.