Ribeye with cauliflower and cheese sauce

Cook the potatoes in water with salt. Cook the cauliflower florets in approx. 7 minutes until al dente.

Melt 25 grams of butter, add the flour and cook for 1 minute while stirring. Keep stirring and add the milk bit by bit until a bound sauce is formed. Let the cheese melt in the sauce while stirring and season with nutmeg.

Sprinkle the ribeye with salt and pepper. Heat the rest of the butter and fry the ribeyes 2-3 minutes per side. Take them out of the pan.

Add a dash of broth to the shortening and stir to a gravy. Serve the cooked potatoes with the meat and gravy.

Place the poured cauliflower florets in a warm dish and pour the cheese sauce over it. Sprinkle with pepper.