• Boil a pot of water for the veg with half the stock.
• Peel and chop the potatoes into 2cm chunks. Place them in a separate pot.
• Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander (reserving some cooking water) and return to the pot off the heat.
• Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Meanwhile, trim the green beans.
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Halve, peel and chop the shallot into small pieces.
• Pick the sage leaves and roughly chop (discard the stalks).

• When the water is boiling, add the green beans and carrot to the pot with the stock.
• Cook until just tender, 4-6 mins.
• Drain in a colander, then return to the pot, off the heat. 
• Season with salt and pepper and drizzle with oil. Set aside and cover to keep warm.

Place a large pan over high heat with a drizzle of oil. Season the sirloin with salt and pepper.

Once the pan is hot, fry the sirloin until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest.

• Return the pan to medium-high heat with a drizzle of oil.
• Add the shallot and cook until softened, 3-4 mins.
• Add the sage then fry for 1 min more.
• Deglaze with the balsamic vinegar and add the creme fraiche, remaining stock and 50ml water.
• Simmer until smooth, 2-3 mins.

• Thinly slice the sirloin steak and divide between plates.
• Drizzle over the sauce. 
• Serve with the mash and veg alongside.