Ribeye Steak with Cauliflower Cheese, Peas & Gravy

Method

1. 1Prep

   • Preheat the oven to 200°C/180°C fan.
   • Grate the gruyere.
   • In a bowl, mix together the gruyere and mozzarella.
   • Cook the cauliflower in a pot of salted boiling water for 4 min or until tender.
   • Drain.

2. 2Make cheese sauce

   • Meanwhile, heat a pot over a medium heat.
   • Once hot, add half of the butter and 10g flour.
   • Cook, stirring continuously, for 1 min or until a sandy paste has formed.
   • Gradually whisk in the milk and measured water.
   • Cook for 3 min further or until the sauce has thickened.
   • Add half the gruyere and mozzarella (reserve the rest for topping).
   • Season to taste with salt and pepper.

   Tip: Using warm or hot milk will reduce lumps!

3. 3Bake cauliflower

   • Mix the cauliflower in the cheese sauce until coated.
   • Pour the cheesy cauliflower into a baking dish, spreading evenly.
   • Top evenly with the remaining cheese.
   • Bake for 20 min until browned well on top.

4. 4Fry steak

   • Meanwhile, pat the steaks dry with kitchen paper.
   • Rub them with oil and season with salt.
   • Heat a large pan over a high heat with a little oil.
   • Once very hot, add the steaks.
   • Fry them for 2-4 min on each side, or until cooked to your liking.
   • Transfer the steaks to a plate and leave them to rest for 5 min.
   • Reserve the pan.

5. 5Boil peas

   • Meanwhile, cook the peas in lightly salted boiling water for 2-3 min or until tender.
   • Drain once cooked.

6. 6Make gravy

   • Meanwhile, return the pan to a medium heat with the remaining butter.
   • Add the flour and stir for 1 min.
   • Gradually whisk in the measured water until smooth.
   • Add the onion marmalade, Worcestershire sauce, beef stock cube and black pepper to taste.
   • Cook for 2-3 min until thickened.
   • Plate up the steaks with the cauliflower cheese and peas on the side.
   • Pour the gravy over the steaks.
   • Serve the Ribeye Steak with Cauliflower Cheese, Peas & Gravy.