Steak with gravy and rosemary potatoes

Cut the broccoli into 3cm florets. Remove any sand from the chestnut mushrooms and slice.

Peel the garlic and chop it finely.

Bring a pan of salted water to a boil and cook the broccoli for 3 minutes, or until al dente. Meanwhile, marinate the beef steak for 10 minutes with the Steak & Gravy Mix.

Heat the butter in a pan and cook the steaks for 4 minutes on each side, or until golden brown, or until cooked to your desired doneness. Remove the steaks from the pan and let them rest in aluminum foil. Add 100 ml of water to the pan and reduce the juices.

Heat the olive oil in a pan and sauté the baby potatoes with the garlic and rosemary until golden brown. Add the chestnut mushrooms and cook for 3 minutes. Then cook the broccoli for 2 minutes.

Serve the steak and vegetables on a plate and pour the gravy over the steak.