Take the steaks out of the fridge and allow them to come up to room temperature. Preheat your oven to 200°C. Chop the potatoes into chips 1cm wide (no need to peel). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pop the fries on a large baking tray in a single layer.

Drizzle the fries with oil, sprinkle on the rosemary and season with salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Trim the green beans and discard the stalks. Peel and grate the garlic (or use a garlic press).

Put the creme fraiche (see ingredients for amount) into a small saucepan and warm over a low heat. Season with pepper and then stir in the blue cheese. Keep stirring until the cheese has melted and the sauce is nice and smooth. Remove from the heat - we will reheat it later.

Heat a splash of oil in a frying pan over medium-high heat. Season the steaks on both sides with salt and pepper. When hot, add the steaks to the pan. Fry until browned, 1 min on each side, then lower the heat to medium and cook for another 30 secs on each side for medium-rare, or 1-2 mins on each side for well done. IMPORTANT: Steak is safe to eat when the outside is no longer pink.

When the steaks are ready, transfer to a plate and wrap loosely in foil to keep warm. Return the frying pan to a medium heat, add a splash of oil if necessary and when hot, add the green beans. Stir-fry for 30 seconds then add the garlic. Cook for 30 seconds, then add a splash of water to the pan. Cover with a lid or foil and cook until tender, 3-4 mins. Season with salt and pepper and get ready to serve.

Reheat the blue cheese sauce until hot but don't allow to boil. Share the fries between your plates and place the green beans alongside. Cut the steak into slices and pop on your plates. Spoon the sauce over. Bon appetit!