Eye Fillet Steak & Peppercorn Sauce

While the steak is roasting, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook in boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, some light cooking cream (2 tbs for 2 people / 1/4 cup for 4 people) and a generous pinch of salt. Mash until smooth. Cover to keep warm.

While the potato is cooking, trim baby broccoli. Thinly slice brown onion. Rougly chop parsley. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.

Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste, then cover to keep warm.

Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. Add crushed peppercorns and cook until fragrant, 30 seconds. Add caramelised onion chutney, beef stock pot (see ingredients), the water and remaining cooking cream. Stir to combine, then simmer until slightly reduced, 2-3 minutes. Remove from heat. Stir through any steak resting juices.