Take the steak out of your fridge so it can come to room temperature and preheat your oven to 220°C. Chop the new potatoes into 2cm cubes (no need to peel). Crush the black peppercorns in a pestle and mortar. TIP: If you don’t have a pestle and mortar put them in a freezer bag and give them a little whack with a rolling pin. Pick the rosemary leaves from their stalks and finely chop (discard the stalks).

Put the potatoes on a lined baking tray and drizzle over a little olive oil. Season with salt and pepper and sprinkle over the rosemary. Toss to coat, then spread out evenly and pop on the top shelf of your oven. Roast, shaking the tray occasionally, until crispy, 25-30 mins.

Halve, peel and very finely chop the shallot. Separate the broccoli into florets (mini trees) and place on another baking tray. Drizzle with olive oil, season with salt and pepper and roast on the middle shelf of your oven until slightly crispy, 15 mins.

Season the steak with a pinch of salt. Put a drizzle of oil in a frying pan on high heat. When smoking hot, carefully lay in the steak and press it down. TIP: Lay the steak away from your body to stop oil spitting at you. For a medium-rare steak, cook for 2½ mins on each side. Once cooked, remove from the pan and rest for a few mins. TIP: If you like your steak well done, cook for two minutes longer on each side.

Add a little more oil to the (now empty) pan and turn the heat to medium-low. Add the shallot. Cook until softened, 2-3 mins. Add the peppercorns. Cook for 1 minute more, then add the water (see ingredients for amount) and stir in the stock pot. Boil until the sauce has reduced by half. Take your pan off the heat and stir in the crème fraîche. TIP: For extra decadence add a knob of butter (if you have some).

Slice the steak diagonally into 1cm strips. Serve drizzled with peppercorn sauce alongside the broccoli and roasted new potatoes. Tuck in!