Steak au Poivre and Truffle Chips

Meanwhile, halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus. Put the asparagus on another baking tray, drizzle with oil and season with salt and pepper. When you turn the potatoes, add the asparagus tray to the middle shelf of the oven and roast until soft, 12-15 mins.

In the meantime, crush the peppercorns in a pestle and mortar until coarsely ground. TIP: Alternatively, put the peppercorns in a sandwich bag and crush using the base of a pan. Tip onto a plate. Put the steaks on another plate and season with salt. Drizzle with oil on each side. Lay the steaks in the peppercorns to coat them, turning to ensure each side is well coated. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Put a frying pan on high heat with a drizzle of oil. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Once browned, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium-rare (if you like yours less rare, just cook for 1-2 mins more). Transfer to a board to rest. Wipe out the pan - we will use it again.

Return the (now empty) steak pan to medium heat with a drizzle of oil. Add the shallot and cook until soft, 3-4 mins. Add the water (see ingredients for amount) and red wine stock paste. Bring to the boil, stirring to combine, then reduce the heat slightly and simmer until thickened and glossy, 1-2 mins. Remove from the heat and stir in the butter.