Thankfully it all came together (and stayed together) this time, and after finishing our meal it was good enough to keep eating with a spoon!
The roast beetroot salad that accompanied the steak was fantastic - that combination is definitely a keeper. I won't write out a full recipe, but it contained the following:
Beetroots roasted in their skins, and then peeled and quartered
Soft boiled eggs
I built the salad, and then dressed it with mustard aioli (aioli mixed with dijon, and seeded mustard), and topped it with some soft boiled eggs. Next time I might even omit the aioli, as the gooey egg yolks were enough dressing for the salad.