Seared Fillet Steak & Dijon Butter

In a small baking dish, combine the longlife cream (see ingredients), chicken-style stock powder, 1/2 the garlic and a pinch of salt and pepper. Add the potato slices to the dish and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover with foil, then bake on the middle oven rack until the potato has softened, 15 minutes. Remove the foil, then bake until golden and the centre can be easily pierced with a knife, 10 minutes.

While the potatoes are baking, trim the green beans. Add the Dijon mustard, remaining garlic and a pinch of salt and pepper to the butter. Mash until combined.

When the potatoes have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the premium fillet steak on both sides. When the oil is hot, cook the steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

While the steak is resting, return the frying pan to a medium-high heat with a dash of water. Cook the green beans until softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Remove from the heat, then season to taste.