Eye Fillet Steak & Mushroom Sauce

• While the eye fillet is roasting, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the pan. Add the butter, some light cooking cream (2 tbs for 2 people / 1/4 cup for 4 people) and a generous pinch of salt. Mash until smooth. Cover to keep warm.

• Trim ends of asparagus. • Thinly slice brown onion. • Finely chop garlic. • Thinly slice spring onion. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook asparagus with a splash of water until tender, 5-6 minutes. • Add garlic, tossing, until fragrant, 1 minute. • Transfer to a bowl. Season to taste, then cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and sliced mushrooms, tossing, until softened, 6-8 minutes. • Add caramelised onion chutney, beef stock pot (see ingredients), the water and remaining cooking cream. Stir to combine, then simmer until slightly reduced, 2-3 minutes. • Remove from heat. Stir through any steak resting juices.