The beef was seasoned with kosher salt and seared off in a lightning hot cast iron pan, then finished on a rack in the oven. It was pulled from the heat when the temperature hit 131ºF and allowed to rest before being served. The pig ear mushrooms were oven roasted along with the carrots. Yellow cauliflower was first boiled in salted water and then purred in a Vitamix with some butter, cream and then seasoned to taste.