Cut cauliflower into eight pieces and place in boiling water until cauliflower is tender enough to break with a fork. Strain in mesh colander, cover with a paper towel and press down gentle to remove excess water. Add cauliflower and butter to a medium bowl and beat with mixer until cauliflower is light and fluffy. Season with salt and pepper
In a 12 inch skillet on medium heat, add berries and alcohol. Bring to a boil and burn off alcohol
In a double boiler, mix egg yolks and sugar together. Add berry mixture and whip constantly until eggs double in size and have a ribbon like texture when drizzled from a spoon.
Season a 7 ounce filet mignon with salt and pepper over high heat until desired temperature is reached
Assembly: spoon cauliflower mash onto plate, place rested steak on cauliflower then top with sabayon