Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into fingerlength chips. Spread the chips out in large roasting tin or baking tray. Drizzle with ½ tbsp olive oil and toss to coat. Slide into the oven to bake for 15 mins.

Trim the dry ends off the purple sprouting broccoli and slice any thick stems in half. Pop it in a bowl and toss with 1 tsp olive oil and a pinch of salt and pepper. When the chips have cooked for 15 mins, add the purple sprouting broccoli to the tray or tin. Roast for 20 mins more, till the chips are golden brown and the broccoli is lightly charred and just tender.

Meanwhile, peel and finely chop the onion. Rinse the mushrooms and tear them into bite-size pieces. Peel and crush the garlic. Pick the leaves off the rosemary sprigs and finely chop them.

Scoop 1 tsp out of the butter and set that aside. Set a medium pan on a medium heat and add the rest of the butter to the pan. Add the onion, mushrooms, garlic and rosemary and season with a pinch of salt and pepper. Fry for 5-6 mins, stirring occasionally, till the veg are juicy. Pour in the cream and add 1 tbsp Dijon mustard. Stir and cook for 1-2 mins till the sauce is warm. Taste and adjust the seasoning if needed. Pop a lid on the pan and take off the heat.

Season the minute steaks. Warm a frying pan for 3-4 mins till it’s smoking hot and add the remaining 1 tsp butter. Quickly swirl it round the pan, then add the steaks and fry for 1 min on each side for rare, or add 1-2 mins more for more well done steaks.

Pop the steaks on 2 warm plates, loosely cover them with foil and rest for 2-3 mins. Reheat the mushrooms if you need to, then spoon them over the steaks. Serve with the chips and roast broccoli on the side.