Peal and slice the spuds (about 1/3" thick) and boil them to taste, I prefer slightly under cooked but it's personal preference, then drain them thoroughly. While draining, make up a basic bechamel sauce (look it up
) and add either garlic OR blue stilton cheese cut into lumps.Once the sauce tastes right, put the drained spuds into a bowl and pour the sauce over them.
Stick the bowl under the grill to brown the surface and it's ready to serve.
For the steak.
Go to the butcher and ask for a nice slice of rump (my choice)
Trim it to remove all the chooey bits and fat, doesn't matter if you don't trim too close as the trimmings can be minced and turned into burgers, real ones.
Bung the steak under the grill and cook to taste (if you like it well done, you have no taste
try it medium rare or even medium well, but it kills the taste if you cook any more, you might as well eat charcoal)Time it so the steak is done at the same time as the gooeys and you have a nice meal to look forward to, so sit and enjoy.
Forgot to mention, glass of wine, avoid a strong tasting wine until you've eaten. I know, but it's worth it
