Method

1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.

2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.

3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.

4. Bring the same pan back up to temperature and heat a little more oil. Slice the shallots and add to the pan, season with salt and pepper and sauté briefly. Slice the mushrooms and add to the shallots with a knob of butter. Crush in the garlic and stir.

5. Add the Worcestershire sauce, mustard and heat through for 1-2 minutes. Turn up the heat and tilt the pan away from you. Pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Correct the seasoning as necessary, chop the parsley and stir it through.

6. Introduce the steaks back into the pan and cook for 2- 3 minutes,(depending on how well done you like your steak).

7. Heat a little oil in a separate pan and put the potatoes in cut-side down. Season with a little salt and pepper. Crush in two garlic cloves and sauté. Pull the leaves off the rosemary and finely chop. Turn the potatoes, add a knob of butter and sauté for a further 1-2 minutes with the chopped rosemary.

8. Cook the peas in boiling salted water for 2-3 minutes, until tender. Drain, season to taste with salt and pepper and stir through a touch of butter.

9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.