Method

• 1.
  Place the potato in a large saucepan of cold, salted water. Bring to the boil, then reduce heat to medium and cook for 12-15 minutes until tender. Drain, then pass through a potato ricer back into the pan (or mash until smooth). Place over low heat and stir in cream and butter. Remove from heat, season and keep warm.
• 2.
  Meanwhile, whisk together flour and beer in a large bowl to form a batter. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Dip each onion ring in batter and deep-fry for 3 minutes or until golden. Drain on paper towel and keep warm.

• 3.
  Heat 1 tbs oil in large frypan over high heat. Season 2 steaks, then cook for 3-4 minutes each side for medium. Repeat with remaining 1 tbs oil and 2 steaks. Transfer to a plate and rest, loosely covered, for 5 minutes. Slice steaks, then serve with mash, onion rings and cress.