Ingredients

• 150g/5½ oz Anya potatoes
• 2 tsp butter
• 1 tbsp chopped parsley
• 1 slice of bread
• crust removed
• 30g/1oz blue cheese
• 4 sage leaves
• 100g/3 ½oz fillet steak
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp olive oil
• 2 tsp butter
• 1 garlic clove
• chopped
• 2 tbsp red wine
• 55g/2oz wild mushrooms
• 3-5 baby carrots
• tops trimmed
• 1 tbsp chopped parsley

Directions

• Preheat oven to 200C/400F/Gas 6.
• Bring a saucepan of salted water up to the boil. Add the potatoes and boil until tender.
• Drain the potatoes and place into a bowl. Add the butter and mash together. Stir through the parsley. Keep warm.
• Place the bread
• blue cheese and sage leaves into a food processor and blend together. Press the cheese mixture onto one side of the steak. Season with salt and freshly ground black pepper.
• Heat the olive oil in an ovenproof frying pan over a high heat and fry the steak
• crust side up
• until brown on the bottom. Transfer into the oven to finish cooking for four minutes.
• Heat the oil and butter in a frying pan. Add the garlic and cook for one minute.
• Add the red wine and cook to reduce the wine by half. Add the mushrooms and simmer for two minutes. Add the baby carrots and simmer for a further three minutes. Stir through the chopped parsley.
• To serve
• place the mash into the centre of a serving plate
• place the steak on top and drizzle over the sauce.