Eye fillet stroganoff with crushed chive potatoes

1.Bring a large saucepan of salted water to the boil. Cook the potatoes for 12-15 minutes until tender. Drain and crush lightly with a fork. Stir through the chives and extra-virgin olive oil; season with salt and pepper.

2.Meanwhile, heat 30 grams of the butter in a large saucepan over medium-high heat. Add the onion and mushrooms and cook for 6 minutes before adding the garlic and paprika. Cook for a further minute, add the wine and reduce until almost evaporated. Transfer to a bowl and set aside.

3.Return the pan to the heat and melt the remaining butter. Add the beef and cook for 2 minutes till brown. Add the tomato paste and cook for 1 minute.

4.Stir in the passata and stock; return the onions and mushrooms to the pan. Bring to the boil, then reduce heat to low and simmer gently for 5 minutes until the meat is tender. Season with salt and pepper.

5.Remove from the heat and stir through the sour cream. Top with parsley and serve with crushed potatoes and chives.