Togarashi Beef
Time & Servings
4 servings
1 hour 30 minutes ready time =
45 minutes preparation +
45 minutes cooking
Ingredients
-
SQUASH PUREE:
-
2 Knorr® Beef Bouillon Cubes, crumbled
Knorr Bouillon Cubes Beef 63G$4.58 • Ea -
1 lb. peeled butternut squash, cut into 2-in. (5 cm) chunks
Pacific Organic Soup Butternut Squash 1L$9.17 • Ea -
2 Tbsp. 10% half and half cream
Sealtest Cream 10% Half & Half 1L$6.93 • Ea -
1 Tbsp. Becel® Original margarine
Becel Margarine Salt-Free 907G$12.83 • Ea -
VEGETABLES:
-
2 cups thinly sliced cauliflower florets, about 1/4 in.(6 mm) thick
Cauliflower 1EA$7.43 • Ea -
2 cups shiitake mushroom caps, halved
Mushroom White Whole 227G$4.98 • Ea -
1 Tbsp. Becel® Oil
Becel Margarine with Olive Oil 454G$5.40 • Ea -
1 tsp. ground coffee
Maxwell House Rich Dark Roast Ground Coffee, 925g$24.29 • Ea -
STEAK:
-
2 tsp. ground coffee
Maxwell House Rich Dark Roast Ground Coffee, 925g$24.29 • Ea
-
1/2 tsp. salt
Windsor Salt & Pepper Shaker 155G$6.03 • Ea -
1 tsp. ground black pepper
Aylmer Accents Tomatoes Black Pepper & Garlic 540ML$3.38 • Ea -
1 tsp. togarashri Japanese seven spice
-
1 -lb. ribeye steak, 1-1/2 in. (4 cm) thick, cut into 4 pieces
Compliments Onion Rings Steak Cut 750G$12.15 • Ea -
SAUCE:
-
1 tsp. mixed peppercorns
Club House Black Peppercorn Grinder 35G$5.12 • Ea -
3 Tbsp. 10% half and half cream
Sealtest Cream 10% Half & Half 1L$6.93 • Ea
Directions
- For SQUASH PUREE, Bring 4 cups (1 L) water to a boil in medium saucepan. Add Knorr® Beef Bouillon Cubes; stir to dissolve. Remove 1/2 cup (125 mL) broth; set aside. Add squash and bring to boil; reduce heat and simmer uncovered until squash is very tender, about 15 minutes. Drain and put squash into food processor. Add half and half cream and Becel® Original margarine and process until smooth. Set aside and keep warm.
- For VEGETABLES, toss cauliflower and mushrooms with oil and ground coffee; season to taste with salt and ground black pepper. Heat large skillet or cast iron skillet over medium heat and cook vegetables, stirring occasionally, until golden brown and crisp-tender, about 10 minutes. Remove from pan; set aside.
- For STEAK, combine coffee, salt, pepper and Togarashi Japanese Seven Spice in small bowl. Rub steak with mixture. Heat same skillet over medium-high heat and cook steak, turning once, until desired doneness; remove and let stand.
- For SAUCE, after removing steak from skillet, remove skillet from heat. Slowly stir in reserved beef broth, scrapping up any brown bits from bottom of skillet. Return skillet to low heat; stir in peppercorns and cook, stirring occasionally, until slightly reduced, about 2 minutes. Stir in half and half cream and heat through.
- To serve, arrange 1/2 cup (125 mL) squash puree in center of each plate, then top with 1/4 of the vegetable mixture, 1 piece of steak and 1 Tbsp. (15 mL) sauce.
- Tip: Forgot to reserve 1/2 cup (125 mL) broth for the sauce? No problem, just use Knorr® Beef Broth instead.