Seared Filet of Beef with Cauliflower Mash and Raspberry Sabayon


1 head cauliflower

2 ounces whole butter

Salt and pepper to taste


2 egg yolks

2 TBL brown sugar

¼ cup Val D Oca Prosecco

½ pint fresh raspberries


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