Method

1. To make the roast beef, trim away a little meat from the beef fillet, finely chop the trimmings and reserve. Drizzle the fillet with olive oil and season with pepper. Heat an oiled frying pan over a high heat, cook the fillet for 3-4 minutes each side or until cooked to your liking. Remove from heat and rest for 5 minutes.

2. To make the red wine sauce,  place the red wine, bay leaf, shallot and garlic in a small saucepan, place over a medium heat and allow to simmer and reduce to ½ cup. Heat olive oil in a frying pan over a medium heat. Add the reserved beef trimmings and cook, stirring occasionally until browned all over. Add the vegetables and continue to cook for 5 minutes. Pour in ½ cup stock to deglaze the pan, stir in the remaining stock and red wine reduction and simmer for 10 minutes. Once sauce has reduced, strain through a sieve into a small saucepan. Reserving the whole garlic cloves to serve. Place the saucepan over a medium-low heat and continue to reduce. Whisk in the butter continuously while still simmering. Adjust the seasoning.

3. To make the smashed potatoes, place the potatoes in a saucepan of salted water and bring to the boil, reduce heat and cook for 10-15 minutes or until potatoes are just tender; drain. Heat an oiled frying pan over a medium heat, add potatoes and sprinkle with rosemary leaves, crush with a masher to just break the skin, cook until golden then drizzle with extra olive oil, turn and cook remaining side until golden. Season with salt and pepper.

4. To make the prosciutto asparagus, blanch the asparagus in  a saucepan of boiling water for 1- 2 minutes or until just tender. Drain and refresh in a bowl of cold iced water. Drain again onto a plate lined with kitchen paper. Lay a slice of prosciutto on a flat surface, top with 4 spears of asparagus and roll to wrap the prosciutto around the asparagus. Repeat with remaining asparagus. Heat an oiled grill pan over a medium heat, cook the asparagus for 1-2 minutes each side, drizzle with olive oil and season with salt and pepper.

5. To serve, place the steak in the center of a serving plate, top with the reserved garlic cloves, place the asparagus to one side of the steak and the crushed potatoes to the other, pour over the red wine sauce.