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

Preheat the oven to 180C and bring a saucepan of salted water to a boil. Peel and chop the potatoes into 2 cm pieces, then add to the boiling water to cook until tender. Meanwhile, finely chop the shallots and half the garlic, reserving the remaining cloves.

Place washed carrots and reserved garlic cloves on a baking tray. Drizzle with olive oil, season with salt and pepper, and brush the carrots with honey. Place in the oven to roast.

In a saucepan, melt half of the butter over medium heat, then add the shallots and finely chopped garlic. Sauté until shallots are translucent and garlic is fragrant.

Add half the cream and gorgonzola to the shallot mixture and whisk until smooth. In a small bowl, mix together flour and a small amount of water to form a slurry, then gradually add to the saucepan to thicken the sauce. Lower the heat to the lowest setting and allow the sauce to simmer.

Rub steak with olive oil on both sides, ensuring it's well coated, then season with salt and pepper. Heat an oven-proof frying pan over high heat, then sear steak on each side until nicely browned and caramelized.

Transfer the pan with the steak from the stove top to the oven and continue cooking until done to your liking.

Once potatoes are cooked, drain them and return to the saucepan with the remaining butter and cream. Add the roasted garlic from the oven and mash until smooth.

Remove the steak and carrots from the oven, allowing the steak to rest. Distribute the roasted garlic mashed potatoes and carrots among serving plates, then top with the steak. Drizzle with the gorgonzola sauce, season with fresh cracked black pepper, and serve.