Premium Beef Fillet Steak with Bacon-Mushroom Sauce & Mashed Potato

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 pan. Add the butter (for the mash), milk and salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm and set aside.

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!

While the steak is cooking, slice the bacon into thin batons. 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. Add the bacon and cook, stirring occasionally, until browned, 4-5 minutes. Stir through 1/2 the parsley and transfer to a bowl.

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

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) and cook, stirring, until well browned, 4-5 minutes. Reduce the heat to medium and add the bacon-parsley mixture, light thickened cream and any resting juices from the steak. Cook, stirring, until well combined and reduced slightly, 2-3 minutes. Season to taste with salt and pepper.