Add broth, vinegar and California Prunes to a pot. Simmer gently for 3 to 5 minutes. Blend the prunes with orange zest until smooth. Whisk in cold butter to finish the sauce.

Steam cauliflower in a pot for 15 min or until is fully cooked through, let cool so excess moisture can evaporate. Add cauliflower to food processor adding all seasonings and the rest of ingredients until smooth in texture. Pass through a sieve if needed for a smother consistency.

Bring all ingredients except the onions to a boil in a small pot and pour over the red onions. Keep in a sealed container until ready to use. Mix with the Brussel sprouts before serving.

Blanch the Brussels sprouts in boiling salty water for 1 minute. Strain and cool. Coat in evoo before searing in a hot pan until sprouts have color. Add pickled red onion.

Marinate steak with evoo, Brazilian steak spice, garlic and shallot for a minimum of 15 minutes. Remove from the marinade and quicky sear on all sides. Crust with herb and walnut mixture(step 6).

Pulse all ingredients in a food processor until it is a nice fine consistency, brush grainy mustard on steak as a binder and sprinkle the crust all over. Finish in the oven at 375°F for 8-10 min and let rest for 5 minutes before serving.

Finely julienne the sweet potato. Toss juliennes with seasonings and cornstarch. Remove from the cornstarch and let it absorb into the potato. Re-toss in starch before frying. Fry in oil until golden brown, then dry on paper towel.