Steak Tagliata

Remove the rosemary leaves from their stalks and chop very finely. Put your potatoes on a baking tray, sprinkle over your rosemary leaves and drizzle over some olive oil. Sprinkle over a pinch of salt and a good grind of black pepper. Give the baking tray a good shake so your potatoes are evenly coated and cook on the top shelf of your oven for 30 mins until crispy (give the tray another shake halfway through cooking).

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

Put your broccoli florets on another baking tray, add a splash of olive oil, a pinch of salt and a good grind of black pepper and pop in your oven on the middle shelf for 10 mins until slightly crispy.

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

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

Once your steak is removed from the pan, turn the heat to medium-low and add another small drizzle of olive oil along with your shallot. Cook for 2 mins then add your peppercorns. After another minute, add your boiling water and stir in the beef stock pot.

Bubble away for a few mins until your sauce has reduced by half, take off the heat and stir in the crème fraîche, this is your peppercorn sauce.’ Tip: For a decadent touch, add a small knob of butter at this point (if you have some). Slice your steak diagonally into 1cm strips.