Preheat your oven to 200°C and remove your steak from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel).

Pop the potatoes on a large low-sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, halve, peel and finely chop the shallot. Crush the peppercorns in a pestle and mortar. TIP: You can also put them in a freezer bag and give them a whack with a rolling pin. Trim the green beans and pop onto a baking tray. Drizzle with oil and season with salt and pepper. When the potatoes have 10 mins left, put the green beans on the middle shelf of your oven and roast until tender, 8-10mins.

Heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Once cooked, transfer to a board, cover with foil and leave to rest for a couple of minutes

Add a little oil to the now-empty frying pan and turn the heat to low. Add the shallot. Cook until soft, 2-3 mins. Add the peppercorns. Cook for 1 min, then stir in the water (see ingredients for amount) and stock paste. Bring to the boil, then reduce the heat and simmer until reduced by half, 2-3 mins. Take the pan off the heat and stir in the creme fraiche.

Slice the steak diagonally into 1cm strips and transfer to your plates. Drizzle over the peppercorn sauce and serve with the green beans and roasted potatoes alongside. Enjoy!