Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Grate the gruyere. Cook the cauliflower in a pot of salted boiling water for 4 min or until tender. Drain. Meanwhile, heat a pan or pot over a medium heat. Once hot, add half of the butter and the cornstarch. Cook, stirring continuously, for 1 min or until a sandy paste has formed.
2 Bake cauliflower
Gradually whisk in the milk and cook for 3 min further or until the sauce has thickened. Add the gruyere and mozzarella and season well with salt and pepper. Place the drained cauliflower in a baking dish. Pour the cheese sauce over the cauliflower and give everything a good mix up. Bake for 20 min.
Tip!Using room temperature or slightly warm milk will help the sauce to thicken faster.
3 Fry 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. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate (reserve the pan!) and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
4 Boil broccoli
Meanwhile, cook the broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.
5 Make gravy
Meanwhile, return the unwashed steak pan to a medium heat with the remaining butter. Add the flour and stir for 1 min. Gradually whisk in the measuredwater, onionmarmalade, Worcestershiresauce and beefstockcube. Cook for 2-3 min until thickened. Season generously with black pepper. Set aside.
Serve the steaks alongside the cauliflowercheese, gravy and Tenderstem broccoli.