Filet Mignon with Red Wine-Mushroom Sauce

• Boil the potatoes for 12 - 15 minutes, covered.
• Reserve some of the cooking liquid, then drain and set aside.
• Meanwhile, crush or mince the garlic and slice the mushrooms.
• In a salad bowl, combine the extra virgin olive oil with the white wine vinegar and a third of the mustard. Season to taste with salt and pepper.

• Melt a generous knob of butter in a frying pan over medium-high heat.
• When the pan is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip).
• Remove from the pan and season with pepper, then allow to rest under aluminum foil.

Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.

• In the same pan, fry the mushrooms with the garlic for 4 - 6 minutes over medium-high heat.
• Add the red wine jus, the water for the sauce and a splash of milk.
• Allow to reduce over low heat until serving.
• Meanwhile, finely chop the parsley and slice the cucumber into crescents.

• Mash the potatoes with a knob of butter and a splash of milk, then stir in the parsley and the rest of the mustard.
• Season to taste with salt and pepper.
• Add the cucumber and the lettuce to the salad bowl, then toss well to combine with the dressing.