Pan-Seared Ribeye Steak with Pepper Sauce, Asparagus and Mashed Potatoes

Peel and finely chop the shallots and garlic.

Peel and chop the potato into 2 cm pieces.

Place the potato in a saucepan, cover with salted water and bring to the boil. Allow to cook until tender and easily pierced with a fork. (15mins)

In another saucepan, heat half of the olive oil over medium heat.

Add the shallots and garlic and saute until the shallots have softened.

Add the pepper sauce and 3/4 of the cream and stir until well combined.

Lower the heat of the sauce and allow to gently simmer.

Season the steak well with salt and pepper. Rub with olive oil and set aside.

Heat a frying pan over medium-high heat.

Add the steak to the pan and cook to your liking, ensuring to cook both sides for an equal amount of time. (roughly 5-6 mins rare, 7-8 mins medium)

Finely grate the parmesan.

Drain the potato and return to the saucepan it was cooked in.

Mash the potato, adding the cream, parmesan and butter until smooth. Season with salt and pepper and cover with aluminium foil.

Remove the steak from the pan and transfer to a chopping board to rest for a few minutes.

Add the asparagus to the pan used to cook the steaks and cook until tender and the skin is slightly blistered.

Remove the asparagus from the pan and transfer to the chopping board.

Separate the asparagus into bundles and use the bresola to wrap the bundles.

Distribute the mashed potato among serving plates.

Distribute the steak and asparagus bundles among serving plates.

Serve the steak, potato and asparagus drizzled with the pepper sauce.