Seared Fillet Steak & Balsamic Mushrooms

See Top Steak Tips (below) for extra info! While the carrots are roasting, 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 the tray 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 10 minutes before slicing.

Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Thinly slice the pear. Finely chop the garlic.

Return the frying pan to a medium-high heat with a drizzle of olive oil and the butter. Cook the garlic and sliced mushrooms, stirring often, until browned, 3-4 minutes. Add the balsamic vinegar and cook, stirring, until coated, 1-2 minutes. Season to taste.

TIP: Stir through the steak resting juices for extra flavour!

In a large bowl, combine the pear and rocket leaves. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Add the shaved Parmesan cheese and toss to combine.