Fillet steak with gruyère cauliflower cheese

Method

1. To make the steak, preheat the oven to 220C/200C Fan/Gas 7.

2. Season the steak well with salt.

3. Melt the butter in a large frying pan, add the steak and cook until browned on all sides. Transfer to a roasting tin and roast for 6–8 minutes, or until cooked to medium–rare.

4. Remove the steak from the oven, add the Madeira, thyme and garlic to the tin and baste. Add the beef jus and cook in the oven again for 1–2 minutes.

5. Leave the steak to rest for at least 20 minutes, covered, in a warm place.

6. Meanwhile to make the cauliflower cheese, reduce the oven to 200C/180C Fan/Gas 6.

7. Place the milk and bay leaf in a large saucepan and bring to the boil. Reduce the heat and simmer gently.

8. Melt the butter in a large saucepan until browned and stir in the flour. Whisk in the milk mixture (remove the bay leaf and discard). Go slowly to avoid lumps. Simmer the white sauce for a minute before adding the cheeses, stirring until melted. Stir in the mustard and season with salt and pepper.

9. Put the blanched cauliflower into a small roasting dish. Pour over the cheese sauce and bake for around 25 minutes until golden and bubbling.

10. To make the chard, heat the oil in a large lidded frying pan. Add the chard and cook for 1–2 minutes. Add a splash of water, season with salt and pepper and top with a lid. Cook for a further 2 minutes.

11. To serve, cut the steak into slices. Divide the cauliflower cheese between two warmed plates. Place the chard on top and lay the steak slices on top. Pour the resting juices over the steak slice, garnish with chives and serve.