Peppered fillet steak with tarragon & mushroom sauce

Boil the potato in a pan of salted water for 12-15 minutes, until just tender. Drain, return to the pan and add a little of the butter; season. Roughly mash until crushed. Set aside, cover and keep warm.

Meanwhile, put the steak on a plate, rub all over with ½ tbsp oil and season with salt. Crush the peppercorns and rub all over the steak to coat evenly. Heat a medium frying pan over a high heat. When hot, add the steak and cook for 2-3 minutes on each side (for medium rare) or until cooked to your liking. Use a slotted spoon to transfer to a warm plate, cover and allow to rest.

Put the frying pan back on a medium heat and add the remaining butter and 1 tbsp oil. Add the mushrooms, garlic and shallot; cook, stirring, for 6-8 minutes or until softened. Stir in the cream and 50ml water; cook over a medium heat for 5-6 minutes. Stir in the tarragon and mustard; season and remove from the heat. Serve the steak with the mash, mushroom sauce and beans, if liked.