Togarashi Beef

Time & Servings
4 servings
1 hour 30 minutes ready time =
45 minutes preparation +
45 minutes cooking
Ingredients
  • SQUASH PUREE:
  • 2 Knorr® Beef Bouillon Cubes, crumbled
    Knorr Bouillon Cubes Beef 63G
    $3.76 • Ea
  • 1 lb. peeled butternut squash, cut into 2-in. (5 cm) chunks
    Butternut Squash 1EA
    $2.59 • Ea
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  • 2 Tbsp. 10% half and half cream
    Sealtest 10% Half & Half Cream 473ML
    $2.85 • Ea
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  • 1 Tbsp. Becel® Original margarine
    Becel Soft Margarine (2PK) 454G
    $4.90 • Ea
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  • VEGETABLES:
  • 2 cups thinly sliced cauliflower florets, about 1/4 in.(6 mm) thick
  • 2 cups shiitake mushroom caps, halved
    Highline Mushrooms Whole White Mushrooms 227G
    $3.04 • Ea
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  • 1 Tbsp. Becel® Oil
    Becel Margarine With Olive Oil 907G
    $7.99 • Ea
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  • 1 tsp. ground coffee
    Nabob Coffee Tradition Fine Grind Medium 930G
    $20.58 • Ea
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  • STEAK:
  • 2 tsp. ground coffee
    Nabob Coffee Tradition Fine Grind Medium 930G
    $20.58 • Ea
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  • 1/2 tsp. salt
    Windsor Pickling Salt Coarse 1.36KG
    $3.76 • Ea
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  • 1 tsp. ground black pepper
    Aurora Taralli Baresi Black Pepper 300G
    $3.76 • Ea
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  • 1 tsp. togarashri Japanese seven spice
  • 1 -lb. ribeye steak, 1-1/2 in. (4 cm) thick, cut into 4 pieces
    Stouffer's Salisbury Steak 262G
    $5.36 • Ea
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  • SAUCE:
  • 1 tsp. mixed peppercorns
    Renee's Gourmet Greek Yogurt Dressing Peppercorn Ranch 350ML
    $5.13 • Ea
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  • 3 Tbsp. 10% half and half cream
    Sealtest 10% Half & Half Cream 473ML
    $2.85 • Ea
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Directions
  • For SQUASH PUREE, Bring 4 cups (1 L) water to a boil in medium saucepan. Add Knorr® Beef Bouillon Cubes; stir to dissolve. Remove 1/2 cup (125 mL) broth; set aside. Add squash and bring to boil; reduce heat and simmer uncovered until squash is very tender, about 15 minutes. Drain and put squash into food processor. Add half and half cream and Becel® Original margarine and process until smooth. Set aside and keep warm.
  • For VEGETABLES, toss cauliflower and mushrooms with oil and ground coffee; season to taste with salt and ground black pepper. Heat large skillet or cast iron skillet over medium heat and cook vegetables, stirring occasionally, until golden brown and crisp-tender, about 10 minutes. Remove from pan; set aside.
  • For STEAK, combine coffee, salt, pepper and Togarashi Japanese Seven Spice in small bowl. Rub steak with mixture. Heat same skillet over medium-high heat and cook steak, turning once, until desired doneness; remove and let stand.
  • For SAUCE, after removing steak from skillet, remove skillet from heat. Slowly stir in reserved beef broth, scrapping up any brown bits from bottom of skillet. Return skillet to low heat; stir in peppercorns and cook, stirring occasionally, until slightly reduced, about 2 minutes. Stir in half and half cream and heat through.
  • To serve, arrange 1/2 cup (125 mL) squash puree in center of each plate, then top with 1/4 of the vegetable mixture, 1 piece of steak and 1 Tbsp. (15 mL) sauce.
  • Tip: Forgot to reserve 1/2 cup (125 mL) broth for the sauce? No problem, just use Knorr® Beef Broth instead.