No, it’s not a sauce named after your weird uncle or your childhood crush. Sauce Robert (imagine how the French might say it: Roh-bear) is a mustard sauce with shallots and white wine, a classic in French cuisine. It’s served over a seared sirloin and next to mashed blue cheese and chive cauliflower. Yum yum.
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You Will Need
Medium Non-Stick Pans
Before You Cook
Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into large florets. Add cauliflower florets to boiling water and cook until tender, 6-8 minutes. While cauliflower boils, mince chives. Peel and halve shallot. Slice halves into thin strips. Trim ends off green beans. Pat steaks dry, and season both sides with a pinch of salt and pepper.
Mash the Cauliflower
Drain cauliflower in a colander and return to pot. Add blue cheese, half the milk, half the butter (reserve remaining for sauce), and chives (reserving a pinch for garnish). Mash, adding remaining milk 1 Tbsp. at a time, until desired consistency is reached. Set aside.
Cook the Steaks
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove steaks to a plate and cover with foil. Reserve pan; no need to wipe clean.
Make the Sauce Robert
Return pan used to sear steaks to medium heat. Add remaining butter and melt. Once melted, add shallots and stir occasionally, 1-2 minutes. Add white wine and cook until mostly evaporated, 30-60 seconds. Add demi-glace and Dijon and stir until thick enough to coat the back of a spoon, 1-2 minute. Remove from burner and set aside.
Cook the Green Beans
Heat 1 tsp. olive oil and 2 Tbsp. water in another medium non-stick pan over medium heat. Add green beans to hot pan. Once beans start sizzling, cover and cook until tender, 5-7 minutes. Season with a pinch of salt and pepper.
Finish the Dish
Add mashed cauliflower and green beans to a plate. Nestle steak onto mashed cauliflower and drizzle with sauce Robert. Garnish cauliflower with remaining chives.
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