Beef Fillet Steak & Rainbow Carrots

• While the carrots are roasting, peel potato and cut into 2cm chunks. • Add potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain and return potato to the saucepan. Add the butter (for the mash), milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

• While the potato is cooking, place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. • In a small bowl, combine steaks, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When the oil is hot, cook beef for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate.

• Meanwhile, thinly slice button mushrooms. Finely chop garlic. Pick rosemary leaves. • Return frying pan to medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. • Add sliced mushrooms and the butter (for the sauce) and cook, stirring, until browned, 4-5 minutes.

• Reduce heat to medium, then add cream (see ingredients), rosemary and any steak resting juices. Stir until well combined and reduced slightly, 2-3 minutes. • Season to taste with salt and pepper.