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

Remove the steaks from the fridge to bring them up to room temperature. 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat. 

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. 

Once thickened to your liking, remove from the heat. 

About 10 mins before the chips are ready, season the steaks with salt.

Tip the cracked black pepper onto a large plate, then lay the steaks into it.

Turn the steaks in the pepper until evenly coated, pressing down firmly to ensure it sticks. TIP: Brush off some pepper if needed - it has some heat!

Heat a drizzle of oil in a large frying pan on high heat. 

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 clean board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

When everything's ready, thinly slice the steaks and transfer to your plates. Reheat the red wine jus and pour it over the steaks. 

Sprinkle the truffle zest over the chips, toss together, then share between your plates. 

Serve the rocket alongside and finish by drizzling the balsamic glaze over the leaves. 

Enjoy!