Fillet Steak and Red Wine Jus

Meanwhile, peel and grate the garlic (or use a garlic press). Once the potatoes are cooked, reserve some of the cooking water (see ingredients for amount), then carefully drain in a colander. Heat a drizzle of oil in a large frying pan on medium heat. Add the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, chicken stock paste, reserved potato water and half the grated hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Stir in half the blue cheese until smooth.

Meanwhile, trim and halve the carrots lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons and pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

Arrange the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheeses on top. Bake on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, clean the frying pan and return to high heat with a drizzle of oil. Season the steaks with salt and pepper. When 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 cooked. 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.