Fillet Steak & Creamy Mashed Potatoes with Roasted Organic Carrots & Gorgonzola Sauce

Bring a saucepan of salted water to the boil.

Preheat the oven to 180C.

Peel and chop the potatoes into 2 cm pieces.

Add the potatoes to the boiling water and cook until tender and easily pierced with a fork (around 12-15mins).

Finely chop the shallots and half the garlic and reserve the remaining cloves.

Wash the carrots and place on a baking tray along with the remaining garlic.

Drizzle the garlic and the carrots with olive oil and season well with salt and pepper. Brush the carrots with the honey.

Place the baking tray in the oven to roast (18-20 minutes).

In a saucepan, heat half of the butter over medium heat until melted.

Add the shallots and finely chopped garlic. Sautee for until the shallots are translucent and the garlic is fragrant.

Add half the cream and gorgonzola to the shallot mixture and whisk until smooth and the cheese has melted into the sauce.

In a small bowl, mix together the flour and a small amount of water to form a flour slurry.

Gradually add small amounts of the flour slurry to the gorgonzola sauce to allow the sauce to thicken.

Lower the heat to the lowest setting so the sauce can very gently simmer while the rest of the meal is prepared.

Rub the steak with olive oil on both sides making sure it is well coated with oil and well seasoned with salt and pepper.

Heat an oven proof frying pan on the hob over high heat.

Add the steak to the frying pan (you should hear instant sizzling) and sear on one side until nicely browned and caramelised (2 minutes).

Gently turn the steaks and allow the other side to caramelise and brown (2 minutes).

Transfer the steak pan from the stove top into the oven to allow the steak to cook in the oven. (Alternatively if you do not have an oven proof pan, transfer to the baking tray with the carrots).

Continue to cook the steak in the oven until desired (rough estimates = 5 mins - Rare, 7 mins - Medium, 10 mins - Well Done).

Drain the potatoes and return to the same saucepan with the remaining butter and cream.

Remove the roasted garlic from the oven and add to the potatoes. Mash until smooth.

Remove the steak and carrots from the oven, and let the steak rest for a few minutes.

Distribute the roasted garlic mashed potato and carrots among serving plates.

Top the mash potato with the fillet steaks.

Serve the steaks drizzled with the gorgonzola sauce and fresh cracked black pepper.