Fillet steak with mushroom sauce

1. Heat hotplate, char-grill or heavy-based pan on high. Trim steak of excess fat. Brush each side lightly with oil. Place on hotplate.
   
   
2. Cook steak to seal 3 minutes, until moisture begins to pool on top surface. Turn only once. Cook steak on second side a further 3 minutes, until it feels springy when touched with back of tongs (see tip).
   
   
3. Transfer to a plate. Cover with foil. Allow to rest 3-5 minutes.
   
   
4. MUSHROOM SAUCE: Heat oil and butter together in same pan on medium. Saute mushrooms and garlic 3-4 minutes. Stir cream and horseradish through. Bring to a simmer. Season to taste.
   
   
5. Serve steaks with mushroom sauce, beans and potatoes.

• Never poke, prod or pierce steak to test for doneness – this will dry it out due to loss of juices. Test with the back of tongs.
  
  
• If you prefer your meat “rare”, cook for a few minutes each side, depending on thickness, and turn only once. Remove when steak feels very soft when touched with tongs. For “well done” steak, cook as for medium in Step 2, but continue cooking on a slightly reduced heat until it feels very firm with the back of tongs.
  
  
• For perfect crisp potatoes, parboil kipfler potatoes until just tender. Drain well and pat dry. Cut in half lengthways to increase surface area. Place on a tea towel and cool, uncovered, to remove excess moisture. Pan-fry in a little olive mixed with butter and rosemary sprigs, until crisp and golden. Season to taste.