• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Halve Brussels sprouts. • Place potato on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. • When the potatoes have 10 minutes remaning, add Brussels sprouts cut-side down to the tray and roast until tender. TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• Meanwhile, finely chop garlic. Thinly slice onion (see ingredients) and button mushrooms.

• In a large frying pan, heat a drizzle of olive oil over high heat. Season premium fillet steak all over, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to a second lined oven tray. • Roast for 8-10 minutes for medium or until cooked to your liking. Remove tray from the oven and set aside to rest.

• While the steak is roasting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add mushrooms, onion and the butter and cook, stirring occasionally, until softened, 5 minutes. Season to taste, then transfer to a large bowl. • When the potatoes and Brussels sprouts are done, transfer to the bowl with the mushrooms and toss to combine. Sprinkle over grated Parmesan cheese.

• Wipe out the frying pan, then return to medium heat. Cook cream (see ingredients) and beef-style stock powder (see ingredients), stirring, until slightly thickened and reduced, 1-2 minutes. Stir through any steak resting juices.

• Slice premium fillet steak. • Divide steak, greens and Parmesan mushroom-potatoes between plates. Spoon over creamy sauce to serve. Enjoy!