1. Toss the potatoes with 1 tsp salt, 1 tsp pepper, 2 cloves minced garlic, the rosemary and 3 tbsp olive oil. Roast in a preheated oven at 160 deg C for 45-60min, flipping over once halfway through. 2. Season the beef with 1/2 tsp salt, 1/2 tsp pepper, and the chilli flakes. 3. Heat the cooking oil in a pan over high heat. Sear the beef for 3min on each side. Transfer to a plate. 4. Heat the remaining olive oil in a saucepan over medium heat. Saute the mushrooms, onions, and remaining salt and garlic for 3min. Add the water and bring to the boil. 5. Simmer for 20min then stir in the whipping cream. Remove from heat. Set aside. 6. Cook the beef in the pan over medium heat for 2min on each side. Cut the beef into 2cm-thick slices. Serve with the mushroom cream, broccoli and potatoes.