Steak Tagliata with Rosemary Roasted Potatoes

Remove the rosemary leaves from their stalks and very finely chop. Put the potatoes on a baking tray, sprinkle over the chopped rosemary leaves and drizzle over 1½ tbsp of olive oil. Sprinkle over ¼ tsp of salt and a good grind of pepper. Give the baking tray a good shake so the potatoes are evenly coated and cook on the top shelf of your oven for 30 mins until crispy (shake occasionally).

Peel and very finely chop the shallot and cut the broccoli into florets.

Put your broccoli florets on a baking tray, add 1 tbsp of olive oil, ¼ tsp of salt and a good grind of pepper and pop in your oven for 15 mins until slightly crispy.

Once your steak has come to room temperature, season it with a pinch of salt. Heat a large frying pan on high heat with 1 tbsp of oil. Once almost smoking hot, lay the steak into the pan and press it down. Tip: Lay the steak away from your body to stop oil spitting at you.

Cook for 3 mins each side for medium. Only turn the steak once and rest on a warm plate once cooked. Tip: Cook for a little longer if you like your steak well done.

Once the steak is removed from the pan, turn the heat to medium-low and add 2 tsp of olive oil to the pan along with the chopped shallot. After cooking for 2 mins, add the peppercorns. One minute later, add the 150ml of boiled water and stir in the beef stock pot.