Seared Fillet Steak & Balsamic Mushrooms for Dinner

While the carrots are roasting, heat a large frying pan over a high heat with a drizzle of olive oil. Season the premium fillet steak all over, then and add to the hot pan. Sear the 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 the tray from the oven and set the steak aside to rest.

While the steak is roasting, thinly slice the pear. Finely chop the garlic. Thinly slice the button mushrooms. Return the frying pan to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.

Return the pan to a medium-high heat with a drizzle of olive oil and the butter. Cook the garlic and sliced mushrooms, stirring, until browned and fragrant, 3-4 minutes. Add a drizzle of balsamic glaze and any steak resting juices and cook, stirring, until coated, 1-2 minutes. Season to taste and set aside.

In a large bowl, combine the pear and mixed salad leaves. Season, then add a drizzle of balsamic vinegar and olive oil. Toss to coat, then sprinkle with the grated Parmesan cheese.