Preheat the oven to 180’C
Start to make the mash by cooking the potatoes in boiling salty water until soft enough to mash
In the meantime, fry the onions in the butter, along with the courgette and garlic until the veg is soft and the liquid evaporated.
Once the potatoes are cooked, push then through a potato ricer (or mash them normally if you don’t have one) and stir in the onion mix and the horseradish. Beat the potato with a wooden spoon over a very low heat until smooth.
Grease 2 ramekins with a little butter and fill these with the potato before baking in the oven for 20-25 minutes until they start to turn golden and crisp.
To make the sauce, gently fry the onions and garlic in the oil until soft.
Add the thyme, sherry, peppercorns, paprika and tomato puree, bring to the boil and then simmer until the sherry has reduced by half.
Add the balsamic vinegar and the beef stock, bring to the boil and then reduce to a medium to low heat to simmer while you cook your steak. As soon as your steak is cooked, stir in the cream cheese and season your taste.
Heat a griddle pan to a high temperature and season your steak with salt and pepper. The time you cook your steak for will depend on how you like it and the thickness of the steak. Mine were quite thin and I cooked mine for 2 minutes on each side for a medium steak.
Once the steak is cooked to your taste, remove from the heat and leave to rest for a couple of minutes
While the steak rests, place the tomato face down on the griddle to blacken slightly.
Plate up the potato and top with the steak, tomato and lashings of the delicious sauce.