Every time I hear Edith Piaf’s Je Non Regret Rien, I can’t help beating my chest, throwing my arms in the air and declaring in impassioned, albeit butchered French, that I too regret nothing! However, even the Little Sparrow would have to agree that a wasted steak is indeed, a regrettable act, especially a steak of the calibre found at The Railway Hotel.  Ordering the 250g Rangers Valley (NSW) 300 day grain fed Black Angus rump, I felt confident I could conquer not only it, but the salad and the fat cut chips that accompanied it. My confidence only grew at the first taste of the deliciously tangy and garlicky Béarnaise sauce…this was going to be a breeze. But something went horribly wrong.  Somehow, I found myself at bursting point and had to put down my knife and fork. Against all personal will, I found myself nodding in agreement that the waitress could indeed clear my plate away, taking with it half of one of the most irresistibly tender and flavourful steaks I have ever eaten. Probably not a big surprise it was so good.  Chef Sean Donovan has been at Michelin star restaurants in Europe and most recently at The Botanical, so he knows a thing or two about handling quality produce.  I lay awake at nights replaying this afternoon in my head, trying to decipher where I made my mistakes, where I can improve.  These sleepless nights have culminated in a formidable game plan - next time, and there will be a next time, I will not make the mistake of pausing to breath.