Fillet Steak

While the carrots are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the 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, heat a drizzle of olive oil in a large frying pan over a high heat. Season the sirloin steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

Finely chop the garlic (or use a garlic press). Finely chop the parsley. Return the frying pan to a medium high heat with a drizzle of olive oil if needed (no need to wash the pan!). Add the diced bacon and cook, stirring occasionally, until browned, 4-5 minutes. Stir through 1/2 the parsley and transfer to a bowl.

Thinly slice the button mushrooms. Return the frying pan to a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter (for the sauce) to the pan and cook, stirring, until browned, 4-5 minutes. Reduce the heat to medium and return the bacon to the pan with the pure cream and any steak resting juices. Stir until well combined and reduced slightly, 2-3 minutes. Season to taste with salt and pepper.