21 Day Aged Fillet Steak and Peppercorn Sauce

Meanwhile, halve, peel and chop the shallot into small pieces (see ingredients for amount).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto another baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Once the potatoes have been in the oven for 15 mins, pop the carrot tray onto the middle shelf and roast until tender, 20-25 mins.

When the carrots have been roasting for 10-15 mins, halve any thick broccoli stems lengthways, then add them to the carrot tray. Drizzle with oil, then toss to coat.

Return to the oven to roast for the remaining time until tender and the edges are crispy, 10-12 mins.

If you'd prefer to, boil your broccoli in step 5 for 3-5 mins, or until tender. Season with salt and pepper.

Just before the broccoli goes in the oven, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt.

Once the oil is hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.

Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

While the steaks rest, heat a drizzle of oil in the (now empty pan) on medium heat (no need to clean).

Once hot, add the shallot and fry until softened, 2-3 mins, then add the cracked black pepper and stir in the cider vinegar. Allow the vinegar to bubble away.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce, 3-4 mins. 

Mix in the creme fraiche, bring it back up to the boil, then remove from the heat.