Steak & Creamy Mushroom Thyme Sauce

While the potatoes are boiling, trim the green beans. Finely chop the garlic (or use a garlic press). Pick the thyme leaves.

In a large frying pan heat a drizzle of olive oil over a medium-high heat. Add the green beans and a dash of water and cook, tossing regularly, until tender, 4-5 minutes. Season with salt and pepper and set aside on a plate and cover to keep warm.

Return the pan to a high heat with a drizzle of olive oil. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. When the oil is hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and leave to rest.

Return the pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook, stirring often, until browned, 4-5 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Reduce the heat to medium-low, add the light thickened cream and beef stock (see ingredients list), stir to combine and cook until thickened slightly, 1-2 minutes. Season to taste with salt and pepper.