Steaks with peppercorn sauce, garlicky vegetables, and cauliflower mash

• Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 

In a medium [large] sauce pot over medium heat, add the cauliflower, cover with about a 1-inch deep layer of water, and bring to a simmer. Cover with a lid and cook until the cauliflower is fork-tender, 8 to 10 minutes. Remove from the heat. Strain the cauliflower and shake off as much excess water as possible (see Chef’s Tip). Return the cauliflower to the pot, then mash it with a fork or masher. Add half the garlic-Parmesan butter and stir until cauliflower mash is thick and creamy. Season to taste with salt and pepper and as much of the remaining garlic-Parmesan butter as you like. Cover to keep warm.

Meanwhile prepare the rest of the meal.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. 

• Scrub or peel the carrots and trim the ends. Cut the carrots in half crosswise, then into quarters lengthwise. 
• Trim the stem ends from the green beans if needed. 

In another large frying pan, warm 1 to 2 tablespoons oil over medium heat. Add the carrots and ¼ cup [½ cup] water and bring to a simmer. Cover with a lid and cook until the carrots begin to soften, 3 to 4 minutes. Add the green beans, ¼ cup [½ cup]  water, and season with salt and pepper. Cover and cook until the green beans are tender, 4 to 5 minutes. Remove the lid, stir in the shallot-garlic confit, and cook until fragrant, about 1 minute. Remove from the heat.

In the pan used to cook the steaks, over medium heat, add the triple peppercorn sauce and 2 to 3 tablespoons water and bring to a simmer. Cook, stirring to loosen browned bits from the pan, until the sauce is slightly thickened, 1 to 2 minutes. Remove from the heat.

Transfer the cauliflower mash and vegetables to individual plates. Place the steaks alongside the vegetables, drizzle the steaks with as much of the peppercorn sauce as you like, and serve.