For The Coriander Mash For The Pea Purée For The Steak

For The Coriander Mash

1. Put potatoes in a large pot and fill with enough cold water to cover them. Bring to a boil. Season the water with salt, then reduce heat and simmer until the potatoes are tender. Drain.
2. When the potatoes are cool enough to handle but still very hot, peel them and transfer the flesh to the pot.
3. Mash the potatoes in the warm pot, allowing them to give off steam and dry out a little.
4. Warm the cream in a saucepan over medium heat. Add the warm cream and butter to the potatoes.
5. Beat until completely smooth, and then season well with salt. Coarsely chop a handful of coriander leaves and stir through the mash.

For The Pea Purée

1. Bring a medium saucepan of salted water to the boil.
2. Add the peas and cook for 2-3 minutes until tender. Immediately transfer the peas to an ice bath to stop them cooking further, and then drain.
3. Put the peas in a blender with the lemon juice and butter. Blitz the peas, adding a little water if necessary to help the mixture blend.
4. Blend until smooth, then pass the mixture through a fine sieve.
5. Season the purée with salt to taste.

For The Steak

1. Season the steak all over with salt and pepper.
2. Heat a large heavy-based frying pan over high heat. Brush the steak with olive oil and brush the pan with oil.
3. When the pan is smoking hot, cook the steak for 2-3 minutes on each side or until a dark crust forms and the steak is very rare.
4. Reduce the heat to medium, add the butter, garlic, and rosemary. Baste the steak with the butter until cooked to your liking.
5. Transfer the steak to a board and let it rest for 10-15 minutes.

For The Mushrooms

1. Wipe the pan clean with paper towels and add a drizzle of olive oil.
2. Cook the mushrooms with a few sprigs of thyme, salt, and pepper over high heat until golden brown but still juicy.
3. Serve the steak with the mushrooms, coriander mash, and pea purée.