Adam Woodyatt served up tasty posh pie and chips with fillet steak and red wine jus on Saturday Kitchen.

The ingredients for the mashed potato are: 500g potatoes, 50g fresh parsley, chopped, 150ml full-fat milk, 50g unsalted butter, cut into pieces, salt and freshly ground black pepper.

For the fillet steak: 2 fillet steaks (200g), 2 tbsp olive oil: 2 tbsp olive oil, pinch salt: pinch salt, 40g butter, cut into pieces, 4 garlic clove, crushed: 4 garlic clove, crushed, 2–3 rosemary sprigs and 2–3 thyme sprigs.

For the red wine jus: 1 tbsp olive oil: 1 tbsp olive oil, 1 shallot, finely chopped: 1 shallot, finely chopped, 2 garlic cloves, finely chopped: 2 garlic cloves, finely chopped, 2 chillies: 2 chillies, 2 sprigs rosemary: 2 sprigs rosemary, 2 sprigs thyme: 2 sprigs thyme, 60ml balsamic vinegar, 60ml red wine, 60ml port, 500ml beef stock, 15g dark chocolate, cut into pieces, 50g unsalted butter, cut into pieces and pinch caster sugar.

To finish: shop-bought puff pastry: shop-bought puff pastry and 1 free-range egg, beaten.

See more beef recipes in the book titled: Beef Recipes: More Than 50 Tasty And Luscious Beef Recipes To Cook At Home avfailable from Amazon now.