1kg potatoes, soft boiled in salted water
200g salted butter, melted
100g thickened cream
Salt and pepper to taste
4 rump steaks
12 to 15 asparagus spears
2 tsps crushed black peppercorns
Salt to taste
1 medium white onion finely chopped
1.5 bulbs garlic
Place the garlic bulbs on foil, drizzle with olive oil and crunch into a closed parcel. Bake in the oven at 200°C for 40 minutes until you can squeeze out the roasted garlic cloves. Be careful not to burn your hands.🙄
Cook your steak on the grill or bbq to your preferred taste, ours are medium.Remove from the heat and cover in foil and rest for 5 minutes
To mash the potatoes, drain the salt water, place through a potato ricer if you have one, if not just a good old masher will do.
Add the butter and cream and roasted garlic cloves, mash again and season to taste. Set aside.
In a griddle pan on high heat, drizzle the asparagus with a little olive oil and pepper cook the asparagus until just tender and cruncy.
To make the pepper sauce add a little olive oil into a fry pan and cook the onions until soft but not browned. Add the ground pepper and peppercorns and stir. Add 2 cups beef stock and a cup of cream and stir on medium heat until the sauce thickens. Keep adding stock and cream until you have the consistency you like.
Assemble and serve.