Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Peel the garlic cloves. Pick and finely chop the rosemary leaves. Add the potato and garlic to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain. Return the pan to a medium-high heat with a drizzle of olive oil. Add the rosemary and cook until fragrant, 1 minute. Add the garlic potatoes, butter, milk and the salt to the rosemary. Remove from the heat and mash with a potato masher or fork until smooth. Cover to keep warm.

See Top Steak Tips (bottom) for extra info! While the potato is boiling, heat a large frying pan over a high heat with a drizzle of olive oil. Rub the garlic & herb seasoning and a drizzle of olive oil over the premium fillet steak and add to the hot pan. Sear the steak until browned, 1 minute each side. Transfer to an oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Set aside to rest. 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.

While the beef is roasting, trim the green beans. Slice the broccolini in half lengthways. Roughly chop the parsley. Finely chop the bacon.

While the beef is resting, wipe out the frying pan and heat a drizzle of olive oil over a medium-high heat. Add the bacon and cook until golden, 4-5 minutes. Transfer to a medium bowl. Return the frying pan to a medium-high heat, add the green beans and broccolini, then cook until softened, 4-5 minutes. Remove from the heat, add the parsley (reserve a pinch for garnish), bacon and season with salt and pepper.

While the greens are cooking, heat the homestyle gravy in a small saucepan over a low heat, stirring until warmed through, 5 minutes.

Thickly slice the garlic and herb roast beef. Divide the rosemary and garlic mash, bacon greens and beef between plates. Pour over the gravy to serve. Garnish with the remaining parsley.