• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Peel potato and cut into large chunks. Finely chop garlic. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato and set aside. • Return the saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Add potato, the butter and milk and season with salt. Mash until smooth. Cover to keep warm.

• See 'Top Steak Tips' (below). Meanwhile, season premium fillet steak with salt and pepper. Heat a large frying pan over high heat with a drizzle of olive oil. Add the steak to the pan and sear until browned, 1 minute on all sides. • Transfer to a lined oven tray. Roast for 8-10 minutes for medium or until cooked to your liking. • Remove beef from the oven and set aside to rest for 5-10 minutes.

• While the beef is roasting, trim green beans. Slice baby broccoli (see ingredients) in half lengthways.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a medium bowl. • Return the frying pan to medium-high heat, then cook baby broccoli and green beans until softened, 5-6 minutes. Transfer the veggies to the bowl with the bacon. Season. • Boil the kettle.

• While the steak is resting, in a medium heatproof bowl, combine gravy granules, Dijon mustard (see ingredients) and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• Slice beef. • Divide garlic mash and bacon greens between plates. Top with roasted beef fillet. • Pour over mustard gravy to serve. Enjoy!