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Roast boneless rib of beef with leek, cep and parsley gratin
Serves 6 Starters and mains
Ingredients
- 4–5 medium leeks, trimmed and roughly chopped
- 850ml whole milk
- handful flat-leaf parsley, leaves picked and chopped, stalks retained
- 2 bay leaves
- 100g unsalted butter
- 25g dried cep mushrooms
- 2 garlic cloves, thinly sliced
- 50g stoneground white flour
- 75g mature cheddar
- 1 heaped tsp Dijon mustard
- ½ small bunch thyme, leaves picked
- handful coarse, stale white breadcrumbs
For the beef
- olive oil or beef dripping to fry
- 1.5kg boneless rib of beef
- 100g butter
- 1 medium bunch thyme
- 3-4 garlic cloves, peeled
Method
To make the gratin, preheat the
oven to 200C/180C F/Gas 6.
Put the leeks in a pan with the
milk, parsley stalks and bay
and bring to a simmer over a
medium heat, then immediately
turn off the heat. Leave the milk
to infuse for 8-10 minutes.
Put a large pan over a medium
heat, add 25g of the butter and
melt, then add the leeks, ceps
and garlic and season lightly
with salt and pepper. Add
3–4tbsp water and put a lid
on the pan. Let the leeks steam
gently for around10–12 minutes
or until tender.
Melt the remaining butter in another large pan over a medium heat, then stir in medium–low and cook gently for a minute or so, then pour half the infused milk through a sieve into the pan. Whisk the sauce vigorously, then strain in the remaining milk and whisk again.
Add all but a handful of the cheese along with the mustard, thyme leaves and chopped parsley leaves and stir well. Taste and season with salt and plenty of black pepper. Finally, fold in the steamed leeks and mushrooms and set aside.
For the beef, heat a large, heavy-based frying pan over a medium-high heat. Add some oil or beef dripping and, when it’s good and hot, season the beef well, carefully lay it in the pan and fry on all sides until golden. Add the butter, followed by the thyme sprigs and garlic, then use a spoon to baste the beef with the butter. Spend a few minutes doing this as it will really carry garlic on to the beef.
Transfer the beef, garlic and thyme to a roasting tray and cook for 45 minutes–1 hour. If using a cook’s thermometer it should reach an internal temperature of 50–55C for medium-rare or 60C if you prefer it well cooked. Loosely cover and leave to rest somewhere warm for 15–20 minutes.
While the beef rests, spoon the leek and cep mixture into a large ovenproof dish. Scatter the breadcrumbs and remaining cheese over and bake for 12–15 minutes, or until bubbling and golden. Serve the beef with the gratin.
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