• Boil a pot of water for the veg with half the stock.
• Chop the potatoes into 2cm chunks (peeling optional). Place 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 (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.
• Halve, peel and chop the shallot into small pieces.
• Pick the sage leaves and roughly chop (discard the stalks).
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

• When the water is boiling, add the carrot and green beans 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 pan over high heat with a drizzle of oil.
• Season the beef with salt and pepper.
• Fry the beef until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 
• Transfer to a board, cover and rest.

NOTE: If you've chosen to swap to turkey,  add the turkey to the pan, season with salt and pepper, and cook through, 3-6 mins each side.

• 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 beef and divide between plates.
• Drizzle over the sauce. 
• Serve with the mash and veg alongside.