Brad's eye of round steak over jalapeo cheddar polenta

Cover both sides of the steaks with sea salt, white pepper, and Montreal seasoning. Set aside

Cut cauliflower into florets. Drizzle oil and sprinkle seasonings to taste over them. Toss to coat. Place in a baking dish and roast at 375 until tender. When done, add hot sauce to taste.

For the steaks, heat a fry pan over medium heat. Add

Melt 3 tbs butter in a frying pan. Saute mushrooms, onion, and garlic over medium low heat until carmelized. When carmelized, turn heat up to medium and add sherry. Deglaze until all liquid is reduced.

Start steaks and polenta at the same time.

Heat a frying pan over medium heat. Add a touch of oil. Sear steaks on one side. About 3-4 minutes. When nice and browned on one side, flip. Add 3 tbs butter and rosemary sprigs to the pan. Baste with a spoon for 3 or 4 minutes again. Remove when steaks are medium rare. Let steaks rest 3 minutes.

At the same time in a saucepot, saute the onion and jalapeos for the polenta. Just until onions become translucent. Do not brown. Add water, milk, bouillon, and spices. Bring to a boil. When boiling, slowly whisk in cornmeal. Reduce heat to low. Cook until you have a smooth polenta with no lumps or gritty texture. Add cheese and mix well.

To plate, place polenta on the bottom. Put a steak on top. Spoon a little of the pan juice over it. Cover with sauted mushrooms and onion. Serve cauliflower on the side. Serve immediately. Enjoy.