1. Firstly bake the Garlic Potato Dish set aside and keep warm, to cut out with round cookie cutters to plate for fine dining.

2. Make the mushroom sauce. keep warm and set aside.

3. Sear the beef steak.

1. Heat the oil and butter and sauté the mushrooms that are sliced until soft, which should take about 4 minutes, Then add the garlic crushed and salt and pepper. For about a minute.
2. Add the white wine and stir the mushrooms so they don’t stick and this should sizzle well. For about a minute as well, until mostly evaporated.
3. Finely add the broth, cream and parmesan and bring to a medium heat stirring a little. bringing the sauce to a simmer and until it thickens. 2 – 3 minutes then its done. This is a very rich sauce.
4. Stir through some thyme and taste if the salt and pepper needs to be adjusted.
5. Remove from the stove and pour into a gravy bowl for serving in a small bowl for the plated beef fillet and garlic potato with small cherry tomatoes.
6. It is best to buy the beef fillet a day or two before and leave in the fridge until needed. (covered or uncovered for oxidization.) Which improves the flavor.
7. Bring the fillet to room temperature before cooking.
8. Preparing a hot cast iron pan with a little olive oil in.  A fillet that is about 3 cm thick will cook in about 5 min for a medium rare sear. You can add a minute for thicker fillet to cook or for well done sear.
9. Keep your plates and an extra plate for the steak to rest on in the warmer draw, until needed.
10. The pan should be very hot. Salt and pepper the fillet before placing both in the pan. (keep your spatula’s ready to flip the steaks.)
11. Use a timer to flip the steaks every 15 second or 30 seconds if you can. Until the 5 minutes is up. 
12. When finely seared place the seared grilled fillets on a warm plate and cover with foil to rest for about 5 minutes. 
13. You would of had the potato dish cooked and the mushroom sauce. (kept warm)
14. Use the round biscuit cutter with handles (that are about 2.2 inch, or 3.2 inch in diameter.) and press round fine dining potato cuts out of the potato casserole dish.
15. Platting on warm serving plates with the fillet and mushroom sauce in a small glass bowl. 
16. Serve with some small cherry tomato sliced and drizzle some sauce with drops on a plate (desired for serving)
17. Garnish with fresh Thyme.
18. Serve as a gourmet fine dining meal.