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Cauliflower:
1 head cauliflower
2 ounces whole butter
Salt and pepper to taste
Sabayon:
2 egg yolks
2 TBL brown sugar
¼ cup Val D Oca Prosecco
½ pint fresh raspberries
Steak:
7 ounce filet mignon
Salt and pepper to taste
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
