Fillet Steak & Creamy Bacon-Mushroom Sauce

• While the fries are baking, trim baby broccoli halve lengthways. Finely chop garlic and parsley leaves. Thinly slice button mushrooms.

• Heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak with garlic & herb seasoning, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to a second lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. Remove 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 roasting, wipe out and return frying pan to medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a plate. • Return the pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until softened, 5-6 minutes. • Add baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted, 1-2 minutes. Transfer to a medium bowl and cover to keep warm.

• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil if needed. Cook 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 medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Add 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 cream (see ingredients) and any steak resting juices. Stir until well combined and reduced slightly, 2-3 minutes. Season to taste.