Ingredients

• 150g/5½oz sirloin steak
• 1 tbsp olive oil
• 1 garlic clove
• finely chopped
• 1 tsp black peppercorns
• cracked in a pestle and mortar
• 1 bunch asparagus
• trimmed
• 2 tomatoes
• halved
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 2 tsp caster sugar
• 1 tbsp olive oil
• 25g/1oz butter
• 100g/3½oz Anya potatoes
• sliced into 1cm/½in thick slices
• 75ml/2½fl oz white wine
• salt and freshly ground black pepper
• 75ml/2½fl oz white wine
• 1 tsp Dijon mustard
• 75ml/2½fl oz double cream

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the peppered steak
• rub the steak with the oil and press the chopped garlic and cracked pepper onto one side. Heat a griddle pan until smoking hot and sear the beef on both sides
• then transfer the pan to the oven to continue cooking for about five minutes
• or until cooked to your liking. Remove from the oven and leave to rest in a warm place.
• For the roasted asparagus and tomatoes
• place the asparagus and tomatoes onto a baking sheet and drizzle over the olive oil. Season with salt and freshly ground black pepper. Sprinkle the sugar over the tomatoes. Place in the oven to roast for about 6-7 minutes
• or until tender.
• For the 'drunken' potatoes
• heat the oil and butter in an ovenproof frying pan and fry the potato slices until they start to colour. Add the wine and season
• to taste
• with salt and freshly ground black pepper. Transfer the pan to the oven for about 5-7 minutes
• or until the potatoes are tender.
• For the mustard sauce
• heat the wine in a small pan and simmer until reduced by half. Stir in the mustard and cream and bring to a simmer.
• To serve
• place the 'drunken' potatoes onto a serving plate. Slice the beef and arrange on top
• followed by the asparagus and tomatoes. Drizzle over the mustard sauce.