21 Day Aged Fillet Steak and Tarragon Salsa Verde

While the potatoes boil, halve the tomatoes.

Pop them into a medium bowl with half the red wine vinegar. Season with salt, pepper and a pinch of sugar (if you have any)

Pour in the olive oil for the dressing (see pantry for amount), then mix in half the walnuts and set aside.

When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount) and dried oregano.

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.

In the meantime, pop the garlic parcel into the oven to roast until soft, 10-12 mins. Once roasted, remove from the oven and set aside to cool.

Pick the tarragon leaves from their stalks (discard the stalks). Pop the leaves into a mini food processor/blender along with the parsley, Dijon mustard, remaining walnuts and remaining red wine vinegar. Add the water, olive oil and sugar for the salsa (see pantry for all three amounts) and blend until smooth. Season to taste with salt and pepper, if needed.

If you don't have a blender, chop the ingredients as finely as you can and combine in a bowl.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to the pesto and blend/mix again.

When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once 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 the outside is browned.