Fillet Steak & Creamy Bacon-Mushroom Sauce

While the wedges are baking, trim and halve the broccolini lengthways. Finely chop the garlic. Finely chop the parsley leaves. Thinly slice the button mushrooms.

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the broccolini until softened, 3-4 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Season the premium fillet steak all over with salt and pepper, then 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 steak from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook the diced bacon, stirring occasionally, until browned, 4-5 minutes. Stir through 1/2 the parsley, then transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add the sliced mushrooms and butter and cook, stirring, until browned, 4-5 minutes. Reduce the heat to medium, then return the bacon-parsley mixture to the pan with the longlife cream (see ingredients) and any steak resting juices. Stir until well combined and reduced slightly, 2-3 minutes. Season to taste.