Steaks with peppercorn sauce, garlicky vegetables, and cauliflower mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steaks with peppercorn sauce, garlicky vegetables, and cauliflower mash

Chef's Table

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Steaks with peppercorn sauce, garlicky vegetables, and cauliflower mash

Carb-Conscious, Spicy, Protein Plus

2 Servings, 850 Calories/Serving

20–30 Minutes

Been dreaming of a steakhouse-worthy dinner? Make that dream a reality with perfectly seared steaks, a rich Parmesan-cauliflower mash, and a side of tender carrots and green beans.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 head organic cauliflower
  • 2 ounces garlic-Parmesan butter
  • Steak options:
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 1 or 2 organic carrots (about 3 ounces total)
  • 3 ounces organic green beans
  • 1 ounce shallot-garlic confit
  • 3 ounces triple peppercorn sauce

Nutrition per serving

Calories 850, Total Fat 56g (72% DV), Sat. Fat 19g (95% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 580mg (25% DV), Total Carb. 32g (12% DV), Fiber 9g (32% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 49g
Contains: Milk, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the 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.



Prep and cook the steaks

  • 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. 


Prep and cook the vegetables

  • 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.


Make the peppercorn sauce

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.

Kids Can!
  • Time the steaks.
  • Scrub the carrots.
  • Set the table.