1. Start by making the mash. Preheat the oven to 200 degrees. Add the rock salt to an oven tray and place the potatoes on top. Prick the potatoes with a knife before baking for 50-60 minutes until the skin is crispy and the potatoes soft throughout. Remove the potatoes from the oven, cut in half, and scoop out the pulp, discarding the skins. Press the pulp through a ricer and into a saucepan, or mash well with a potato masher if you don’t have a ricer. Heat the cream in a small saucepan until steaming, then gradually add it to the mashed potato. Finally, add the butter, mixing all the time, and season with salt and pepper. The mash can be reheated gently in the saucepan before serving, garnishing with some more salt and pepper and some chopped parsley.
2. Next to the stroganoff. Dust the steak cubes with the flour and season well with salt and pepper. Heat a large non-stick frying pan and add the oil. Add the cubes to the pan, and the butter, and cook on a high heat for two-to-three minutes, getting as much colour as possible. Remove the steak from the pan and leave to rest on a plate.
3. Drain any excess oil from the pan, place it back on a high heat and add the mushrooms. Cook for three minutes until they begin to colour, then add the onions. As the onions cook, slice the garlic thinly, add to the pan and stir.
4. Now add the beef stock, scraping any caramelised bits from the base of the pan with a wooden spoon. Continue to cook until the liquid has reduced by about half.
5. Next, add the crème fraîche and cook for two minutes, stirring well. Add the steak and any resting juices back into the pan and simmer for one minute.
6. Season with salt and pepper, and stir through the smoked paprika, mustard and lemon juice. Garnish with some chopped parsley and serve alongside the creamy mash.

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