Ingreadient :

• 6 x 200g sirloin steaks
• 25g butter
• 25g veg oil
• Few sprigs thyme
• 3 cloves garlic

Sauce

• ½ onion
• 1 bay leaf
• 1 clove
• 100g butter
• 50g plain flour
• 1l full fat milk
• 400g grated cheddar cheese
• 200g grated gruyere cheese
• 2 balls mozzarella diced
• 1 tbs Dijon mustard
• 1 cauliflower, cut into florets

To serve

• Watercress

Direction :

1. Preheat the oven to 200C.
2. Place the cauliflower onto a roasting tray and drizzle in olive oil. Season then roast for 10 minutes until lightly charred.
3. Warm the milk and then stud the onion with the bay and clove and add to the milk to infuse.
4. To make the sauce, melt the butter in a pan, whisk in the flour and then add the milk gradually, removing the onion.
5. Pan fry the steaks in the oil, thyme and garlic. Flip over after 3 minutes, cook for another 3 minutes and finish with butter. Season.
6. Add ½ the cheese to the sauce then take off the heat and add the mustard. Season.
7. Pop the cauliflower in an ovenproof dish and pour the sauce over and top with rest of the cheeses. Pop under the grill for 2 minutes.