Premium Fillet Steak & Creamy Truffle-Mushroom Sauce

While the carrots are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, butter and the salt, then mash with a potato masher or fork until smooth. Finely chop the chives. Stir the chives through the mash, then cover to keep warm.

While the potato is cooking, finely chop the brown onion (see ingredients). Trim the ends of the baby broccoli. Thinly slice the button mushrooms. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the baby broccoli and a splash of water, then season with salt and pepper. Cook, tossing, until tender, 5-6 minutes. Transfer to a plate and cover to keep warm.

Return the frying pan to a high heat. Drizzle the premium fillet steak with olive oil and season with salt and pepper on both sides. When the oil is hot, add the steak to the pan and sear 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 the tray from the oven and set aside to rest the steak for 10 minutes.

While the steak is resting, finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the onion and sliced mushrooms until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Reduce the heat to low and stir through the longlife cream (see ingredients), any steak resting juices and the truffle oil (see ingredients). Season with salt and cook, stirring, until thickened, 2-3 minutes. TIP: Add less truffle oil if you're not a fan of the strong flavour!