Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the steaks from your fridge to allow them to come up to room temperature.

Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the shallot.

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, bring a medium saucepan of water to the boil with 1/2 tsp salt. 

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Pop the (now empty) frying pan on medium heat with a drizzle of oil.

Once hot, add the shallot and stir until softened, 3-4 mins.

Meanwhile, when your pan of water is boiling, add the green beans and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil, then cover to keep warm.

While the beans cook, stir the cracked black pepper, chicken stock paste and water for the sauce (see pantry for amount) into the shallot and allow it to reduce until thickened, 2-3 mins.

Stir in the creme fraiche, then take off the heat.

Once rested, slice the steak widthways into 1cm thick slices.

When everything's ready, serve the steak on your plates with the green beans and roast potatoes alongside.

Spoon the peppercorn sauce over the steak to finish.

Enjoy!