Steak & Creamy Mushroom Thyme Sauce

• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the butter and the milk to potato and season with the salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While the potatoes are boiling, trim green beans. • Finely chop garlic. • Pick and roughly chop thyme leaves.

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

• While the steak is resting, return the pan to high heat with a drizzle of olive oil. Add sliced mushrooms and cook, stirring, until browned, 4-5 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. • Reduce heat to medium-low, add thickened cream and beef-style stock powder, stir to combine and cook until thickened slightly, 1-2 minutes. Season to taste with salt and pepper.