Fillet Steak and Creamy Wild Mushroom Sauce

Meanwhile, pour the boiled water for the stock (see pantry for amount) into a measuring jug with the chicken stock paste and garlic. Stir to well.

Once browned, transfer the potatoes to an ovenproof dish, cut-side up, pouring over the melted butter from the pan. Pour in the chicken stock from your measuring jug. TIP: The potatoes should fit snugly in the dish and the stock should cover the potatoes by three quarters - add a splash more water if needed.

When the oven is hot, cook on the top shelf until the potatoes are tender and you can easily slip a knife through, 25-30 mins.

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

While everything roasts, pop the (now empty) frying pan back on high heat (no need to clean).

Pour in the water for the sauce (see pantry for amount) and bring to the boil.

Once boiling, stir in the wild mushroom paste until well combined. Simmer until thickened enough to coat the back of a spoon, 1-2 mins.

Stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and season with pepper if needed.

Meanwhile, heat a drizzle of oil in another large frying pan on high heat. Season the steaks with salt and pepper.  

Once hot, lay in the steaks and fry until browned, 1-2 mins on each side.

Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.

Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.