Boil the red potatoes

• Place the red potatoes in a stockpot and cover with cold water.
• Add the salt and bring to a boil, then cook until fork tender.
• Drain the potatoes and return them to the pot.

Mash the potatoes

• Mash the potatoes with the butter and warm milk until smooth and creamy.
• Season with salt and pepper and keep warm.

Wrap the asparagus in bacon

• Preheat the oven to 200 °C.
• Bundle the asparagus in small groups and wrap each bundle with a bacon slice.
• Place on a baking tray, drizzle with olive oil and bake until the bacon is crisp.

Sear the steaks

• Season the steaks generously with salt and pepper.
• Sear in a hot frying pan until a deep crust forms, then flip.
• Add the butter and garlic and baste the steaks.
• Rest the steaks on a board.

Make the gravy

• Melt the butter in the steak pan and whisk in the flour.
• Pour in the beef stock and simmer, scraping up the browned bits, until thickened.
• Season to taste.

Serve

• Slice the steaks against the grain.
• Plate with the red mashed potatoes, gravy and bacon-wrapped asparagus.