烤西兰花牛排配番茄黄油和酱汁

预热烤箱至475°F。将面包，2汤匙油，1/2茶匙盐和1/4茶匙胡椒粉拌在一起。烘烤预热的烤箱，直到面包变成金黄色和酥脆，4至6分钟，3分钟后搅拌一次。从烤箱中取出；搁置。将烤箱温度降低至425°F。

在烤箱中放置有框的烤盘；让425°F的温暖10分钟。将西兰花牛排，西红柿，洋葱楔子，2茶匙盐，1茶匙胡椒粉和剩余的1/4杯油扔在一起。将混合物单层排列在预热的锅中。在425°F烘烤，直到西兰花变软并在斑点上烧焦，20至25分钟，在10分钟后翻转西兰花和洋葱。从烤箱中取出。

Transfer tomatoes, onion, and 1/4 cup stock to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds, adding remaining 1/4 cup stock, 1 tablespoon at a time, as needed to thin sauce to a pourable consistency. With blender running, gradually add butter, processing until sauce is glossy and thick, about 20 seconds. Stir in remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.

将约1/4杯番茄酱汤匙倒入4盘中的每盘上。上面放上西兰花牛排，苹果酱和烤面包屑。