Premium Fillet Steak & Tarragon Sauce

In a large frying pan, heat a drizzle of olive oil over a high heat. 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 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 for 10 minutes.

TIP: The meat will keep cooking as it rests!

While the steak is roasting, cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter (for the mash), the milk and salt, then mash until smooth. Add the grated Parmesan cheese and stir through until melted. Cover to keep warm.

While the potato is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans, tossing, until tender, 4-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a plate.

Wipe out the frying pan, then return to a medium heat with a drizzle of olive oil. Cook the brown onion until tender, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, any steak resting juices and the chicken-style stock powder (see ingredients). Bring to the boil, then reduce the heat to medium and simmer for 2 minutes. Add the butter(for the sauce) and whisk to combine. Remove from the heat, then stir through the tarragon.