Serve up a proper steak supper for two with this luxurious but simple recipe with all the trimmings.
For the mash, bring a saucepan of salted water to the boil. Add the potatoes and boil for 8-10 minutes, or until tender.
Drain well, then return to the pan and add the butter, milk and grated cheese. Mash the potatoes with a potato masher until smooth and season, to taste, with salt and freshly ground black pepper. Keep warm.
For the vegetables, boil the petit pois in another pan of boiling water for four minutes, or until tender, then drain and set aside. Keep warm.
Heat the olive oil in a large frying pan over a medium heat, then add the mushrooms and tomatoes to the pan (add the tomatoes cut-sides down). Season, to taste, with salt and freshly ground black pepper and fry for 5-6 minutes, or until slightly softened. Keep warm.
For the onion rings, place the flour into a large bowl. Make a well in the centre and break the egg into it. Beat the egg lightly into the flour, then gradually pour in the milk, beating continuously. Continue beating the milk and egg, incorporating all the flour, to make a smooth batter. Whisk in the mustard and season with salt and freshly ground black pepper.
Fill a heavy-based frying pan 2.5cm/1 inch deep with vegetable oil and place over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.)
Make sure the onion slices are separated into individual rings, then dip each ring in the batter and shallow-fry in the hot oil in batches for 1-2 minutes, turning once, until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Keep warm. Repeat the process with the remaining onion rings.
For the steak, heat a frying pan over a medium-high heat. Rub the olive oil into the steaks and season with salt and freshly ground black pepper. When the pan is hot, lay the steaks in the pan, add the butter and fry the steaks for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Remove the steaks from the pan and set aside to rest for a few minutes before serving.
To serve, spoon the cheesy mash onto two serving plates. Place the steaks on top. Spoon the onion rings and vegetables alongside.
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