Deconstructed Fillet Steak Bourguignon

Transfer the browned shallot and garlic to a small ovenproof dish (don't wash the pan). Add half the thyme sprigs, pour in the stock and cover with foil. Bake on the middle shelf until soft, 25-30 mins. Uncover for the final 5 mins and remove and reserve the garlic. Meanwhile, peel and chop the potato into 2cm chunks. Boil the potatoes until you can easily slip a knife through, 12-15 mins. Drain in a colander. Return to the pan, off the heat, with the lid on.

Meanwhile, trim the carrots (no need to peel). Pop on a baking tray and drizzle with oil. Season with salt and pepper and roast on the top shelf of the oven until soft and golden, 20-25 mins, turning halfway. Meanwhile, return the frying pan to medium heat. When hot, add the pancetta and fry until golden, 3-4 mins. Meanwhile, roughly tear the shiitake mushrooms. Transfer the pancetta to a bowl and wipe the pan. We will use it again later

Put the steaks on a plate and season on both sides with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. When the potatoes are ready, add the cooked garlic and butter to the pan. Use a stick blender to puree the potatoes until smooth. Season to taste and cover. TIP: If you don't have a stick blender, mash the garlic with a fork, use a potato masher for the potatoes and mix well.

Heat a splash of oil in the frying pan over high heat. When hot, lay in the steaks. Brown all over, 2 mins, lower the heat slightly and cook for 3-4 mins per side. TIP: This will give you medium-rare; if you like your steak a little more done, cook for an extra 2 mins per side. IMPORTANT: The steak is safe to eat when the outside is cooked. When the steaks have 4 mins left, add the shiitakes and remaining thyme. Cook for 3-4 mins. Transfer everything to a plate and wrap loosely in foil.