Premium Beef Fillet Steak

While the carrots are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter (for the mash), milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm and set aside.

See Top Steak Tips (bottom) for extra info! While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove from the oven and set aside to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

Top Steak Tips!

1. Use paper towel to pat steak dry before seasoning.
2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

Meanwhile, finely chop the garlic. Finely chop the parsley leaves. Roughly chop the bacon. Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook the bacon, tossing occasionally, until browned, 4-5 minutes. Stir through 1/2 the parsley and transfer to a bowl.

TIP:No need to wash the pan before cooking the bacon, or after!

Return the frying pan to a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter (for the sauce) and cook, stirring, until well browned, 4-5 minutes. Reduce the heat to medium and return the bacon to the pan along with the light thickened cream and any resting juices from the steak. Stir until well combined and reduced slightly, 2-3 minutes. Season to taste.