Premium Beef Fillet Steak & Creamy Mash with Bacon-Mushroom Sauce

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 to the saucepan. Add the butter (for the mash), milk and the 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 premium fillet 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 leaves. Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the diced bacon and cook, stirring occasionally, until browned, 4-5 minutes. Stir through 1/2 the parsley, then transfer to a bowl.

TIP: No need to wash the pan before or after cooking the bacon!

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 well browned, 4-5 minutes. Reduce the heat to medium and add the bacon mixture to the pan. Add the pure cream and any steak resting juices and cook, stirring, until well combined and reduced slightly, 5-6 minutes. Season to taste with salt and pepper.