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 lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the dried rosemary. Toss to coat, then 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, 25-30 mins. Turn halfway through.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

Pop a small saucepan on low heat and add the creme fraiche to warm through. Season with pepper, then stir in the blue cheese until melted into a smooth sauce.

Remove from the heat and set the blue cheese sauce aside for now.

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

Once hot, lay in the steaks and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side for medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.

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

While the steaks rest, return the (now empty) frying pan to medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

Cook until tender, 4-5 mins, then remove from the heat and season with salt and pepper.

When everything's ready, gently warm through the blue cheese sauce.

Slice the steaks widthways and transfer to your plates. Serve the rosemary fries and green beans alongside.

Spoon over the blue cheese sauce to finish.

Enjoy!