Beef Fillet Steak & Bourguignon Mushroom Sauce

• Meanwhile, slice carrot into half-moons. Trim green beans. Slice button mushrooms. Roughly chop onion (see ingredients). Finely chop parsley and garlic. • Place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. • In a medium bowl, combine beef, herb & mushroom seasoning and a drizzle of olive oil.

• Place a colander or steamer basket on top of potatoes and add carrot and green beans. • Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, another 7-8 minutes. • Transfer carrot and green beans to separate bowls. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add parsley, the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

• See Top Steak Tips (below)! Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate and cover to rest.

TIP: If your pan is getting crowded, cook in batches for best results!

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Add mushrooms and onion, and cook until browned and softened, 8-10 minutes. • Reduce heat to medium, add garlic and tomato paste and cook until fragrant, 1-2 minutes. • Add red wine jus, chicken-style stock powder, carrot, the brown sugar and water, and simmer until slightly reduced, 2-3 minutes.