Rosemary ribeye roast with cauliflower and comté bake
Serves: 6Prepare & Cook:
4 rosemary sprigs, leaves picked and chopped
1.5kg SpinneysFood Boneless Ribeye Roast
3 tbsp olive oil
800ml whole milk
4 bay leaves
1 onion, halved
50g plain flour
1½ tbsp Dijon mustard
20g parmesan, grated
120g comté, grated
850g cauliflower florets
25g SpinneysFood Super White Bread, blitzed to fine breadcrumbs
Preheat the oven to 200°C, gas mark 6. Mix the rosemary and 1 tbsp sea salt in a bowl. Rub into the beef, then drizzle with the olive oil.
Roast for 50-55 minutes for medium-rare, 1 hour for medium and 1 hour 10 minutes for well done. Cover with foil and leave to rest.
While the beef is roasting, put the milk, bay leaves and onion in a saucepan set over a medium-high heat. As it comes to the boil, remove from the heat and leave to infuse for 30 minutes. Discard the bay leaves and onion.
Melt the butter in a pan set over a medium heat. Whisk in the flour to form a paste. Gradually pour in the milk, whisking continuously for 3 minutes. Stir in the mustard, parmesan and 100g comté until the sauce has thickened.
Arrange the cauliflower so it all fits snugly in an ovenproof dish. Pour over the cheese sauce.
Combine the breadcrumbs and remaining comté, then scatter on top. Bake for 30 minutes until golden. Serve with the ribeye.