INGREDIENTS

• 30 g unsalted butter

• 200g shallots, sliced

• 1 clove of garlic, crushed

• 2 x Manor Farm Beef sirloin steaks

• 75g double cream

• 25g Robust Wholegrain Mustard

• 75g Tracklements Strong Horseradish Cream

For the mash

• 250g floury potatoes - such as marris piper

• 25ml milk or cream

• 10g butter

• salt and freshly ground pepper

HOW WE MAKE IT

• STEP 1

  Remove the steaks from the fridge to come up to room temperature,

• Step 2

  Peel the potatoes and chop them in half.

• STEP 3

  Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil. Boil the potatoes gently until tender.

• Put the green beans onto cook

• STEP 4

  Melt the butter on a low heat in a thick bottomed pan. Add the shallots, garlic and a pinch of salt. Cook slowly until softened and set aside. Return the pan to the heat , pan fry the steaks for 3 minutes on each side for medium rare. Cook for longer if you prefer. Transfer to warm plates to rest.

• Remove the potato from the pan, drain well. Mash until there are no more lumps. Add the butter, salt and pepper and milk or cream and mix well

• STEP 5

  Place the double cream in a pan and gently heat until the amount is reduced to a third. Add the shallots, garlic, Robust Whole Grain Mustard and Strong Horseradish Cream.

• STEP 6

• Drain the green beans

• STEP 7

• Serve the steak, mash and green beans with the sauce poured over the steak.