21 Day Aged Sirloin Steak and Roast Potatoes

Once the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount) and half the rosemary.

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.

While the potatoes cook, 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, then sprinkle with the sugar (see pantry for amount) and remaining rosemary. Season with salt and pepper, toss to coat, then spread out in a single layer.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

When the potatoes have roasted for 5-10 mins, pop the garlic parcel onto the carrot tray and roast on the middle shelf of your oven until the carrots are tender, 20-25 mins.

Halfway through cooking, turn the carrots and potatoes. Remove the garlic parcel and set aside.

While everything cooks, pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Pop the butter, tarragon and mustard into a small bowl. Season with salt and pepper and mash together with the back of a fork until combined.

Once the garlic is roasted and cooled, cut the end with scissors, squeeze it out of its skin and into the bowl of tarragon butter. Mash again until well combined.

When about 10 mins of roasting time remain, 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 min on each side.

Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.