Measure out and prepare all ingredients. Preheat oven to 400F and grease a baking dish.

Rinse and chop broccoli and cauliflower into small florets.

Boil the broccoli and cauliflower together in a pot for about 5 minutes, or until fork-tender. Drain and set aside.

In a pan over medium heat, add heavy cream, cream cheese, and half the shredded cheddar cheese and stir together until everything is melted.

Mix in the broccoli and cauliflower.

In a greased baking dish, add this mixture and top with the rest of the shredded cheddar cheese. Bake in the oven for about 20 minutes.

While the gratin is cooking, season the steak with salt and pepper on both sides.

In a frying pan over medium to high heat, fry the steak in olive oil for about 4-5 minutes per side. When done, put the steak on a cutting board and allow it to rest for 5-10 minutes before slicing.

To make the pepper sauce, add the heavy cream, soy sauce, and ground black pepper to the same pan the steak was cooked in over high heat. Bring to a boil then let it simmer until it becomes creamy.

Cut the steak into thin slices.

Serve the steak with the gratin and pepper sauce and finish with fresh parsley. Enjoy!