1. Place potatoes and ½ tbsp. salt in a large saucepan, add water to cover by 2cm, and bring to boil over high heat. 
2. Reduce heat to medium and simmer until potatoes are tender and a paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.
3. Whilst the potatoes are cooking, in a large frying pan on medium heat, add olive oil and garlic, bring to a simmer before adding the steak
4. Allow the steak to cook for about 5-8 minutes each side, depending how rare you like it, before removing it from the pan and setting aside to rest.
5. Add the mushrooms to the pan and keep on medium heat, browning the mushrooms, before adding the coconut cream and stirring through for no more than one minute. 
6. Remove from the heat and pour over the steak.
7. Drain potatoes and return them to the saucepan. 
8. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. 
9. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in bone broth, oil, and salt to taste.

*N.B. You can use the second serve of the recipe to have for leftovers the next day