Cook the potatoes

• Place the potatoes in a saucepan, cover with cold salted water and bring to a boil.
• Cook until a knife slides in easily, then drain well.

Make the potato purée

• Mash the drained potatoes while hot.
• Beat in the butter and warm milk until smooth and creamy.
• Season with salt and pepper and keep warm.

Start the red wine reduction

• Sweat the shallot and garlic in a little olive oil in a saucepan.
• Pour in the red wine and reduce by half.
• Add the beef stock and simmer until glossy and slightly thickened.
• Strain through a sieve and season.

Cook the wild broccoli

• Blanch the wild broccoli in salted boiling water until just tender.
• Drain and finish in a pan with a knob of butter and seasoning.

Sear the steak

• Season the steak generously with salt and pepper.
• Sear in a hot pan with olive oil until well browned on both sides.
• Add a knob of butter and baste the steak, then rest it on a board.

Plate and serve

• Spoon the potato purée onto warm plates.
• Slice the rested steak and arrange on top.
• Add the wild broccoli and spoon the red wine reduction over the steak.