Rib of beef with cheesy crushed potatoes
Molten Beaufort cheese potatoes flavoured with thyme make a comforting accompaniment to this glorious steak cut.
Ingredients
- 6 Desiree (small new potato sized), peeled
- large rib of beef steak
- 2 tbsp olive oil, for frying
- 25g/1oz butter, for frying
- splash Madeira
- 100g/3Β½oz Beaufort, grated
- 1 tbsp chopped thyme
- 1 tbsp grated Parmesan
- 1 garlic clove, finely chopped
- 25g/1oz baby spinach, washed
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7. Heat a saucepan of boiling, salted water and boil the potatoes until tender (about 15 minutes). Drain and smash lightly with a fork.
Heat the oil in a frying pan over a high heat. Season the steak with salt and pepper and fry on both sides to colour. Transfer the pan to the preheated oven for 10–15 minutes and cook the steak until medium rare. Add the butter and a splash of Madeira, cover and leave to rest in a warm place.
Preheat the grill to high.
Heat another dash of olive oil a separate pan, add another knob of butter and fry the cooked and smashed potatoes until golden-brown and crisp. Season with salt and pepper. Sprinkle over the grated Beaufort and grill for 5 minutes, or until bubbling hot.
Meanwhile, mix together the thyme, Parmesan and garlic in a small bowl and scatter this over the top.
To serve, slice the steak. Divide the spinach between 2 plates, top with the sliced steak and serve the molten cheese potatoes on the side.
