Sirloin Steak and Red Wine Jus

When the potatoes are cooked, heat a drizzle of oil in a large pan on medium heat. Add the onion and cook until softened, 5-6 mins, then add the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, vegetable stock paste and reserved potato water. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper. Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

When 10 mins of dauphinoise cooking time remain, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When 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. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

While the steaks fry, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

While the beans cook, pour the water for the sauce (see ingredients for amount) into the (now empty) steak pan. Bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then bubble away until the sauce has reduced by half, 5-6 mins. Add in the steak resting juices if you'd like, then bring back to the boil until piping hot. Once glossy and thickened, remove from the heat.