Steak - The Very Best

1 kg rib eye steak at room temperature
2 eggs
2 cups button mushrooms
2 small cans of mushrooms
1 large onion, sliced & coarse chopped
2 handfuls french fries
1 can NZ asparagus
2 cloves garlic, minced
1 tsp brandy
1 tsp ground black pepper
2 tsp SIDS SALT & PEPPER divided
butter for frying
rice bran oil for frying
2 cups warm water
⅓ cup white sugar

Preheat deep fryer.
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water and dry thoroughly on paper towels.
Meawhile, thinly slice the button mushrooms (including the stalk) and place in a small lidded pan with minced garlic, brandy and some butter then sauté until soft. Add canned mushrooms, ground black pepper and 1 tsp SIDS SALT & PEPPER. Boil until thick then set aside.
In a medium frypan, fry onions in some butter until golden brown. Remove to 2 warmed cast iron mini dutch ovens. Drain asparagus, but retain liquid to freeze as soup stock.
In a deep fryer, cook french fries to golden brown then drain.
Sprinkle remaining SIDS SALT & PEPPER on the steak. Reheat mushroom, garlic & pepper sauce and pour into a gravy boat. Reheat if necessary but must be served hot!
In the pan used to sauté the onions, cook the steak on a high heat, turning every 15 seconds, to desired doneness. Turn heat down to low then remove the steak to rest. Fry eggs to desired firmness.
Season fries, then pour into 2 warmed cast iron mini dutch ovens and plonk an egg on top of each.
Serve steaks with asparagus on regular warmed plates with the sauce and a side each of onions and egg & chips.