Step 1: Prepare Your Ingredients
Preheat your oven to 220°C/200°C fan/gas mark 7. Take the steaks out of the fridge to let them reach room temperature. Cut the potatoes into 2cm chunks (no need to peel). Halve, peel, and thinly slice the shallot.
Step 2: Roast the Potatoes
Place the potatoes on a large baking tray. Drizzle them with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
TIP: Use two baking trays if necessary.
Once the oven is hot, roast the potatoes on the top shelf until they turn golden, about 25-35 minutes. Remember to turn them halfway through the cooking time.
In the meantime, fill a medium saucepan with water, add 1/2 tsp of salt, and bring it to a boil.
Step 3: Cook the Steaks
Heat a drizzle of oil in a large frying pan over high heat. Season the steaks with salt and pepper. Once the oil is hot, add the steaks to the pan and fry until they’re browned, about 1 minute on each side. Reduce the heat slightly and cook for another 1-2 minutes on each side for medium-rare steaks.
TIP: Cook for an additional 1-2 minutes if you prefer your steak more well done.
After the steaks are cooked, transfer them to a cutting board, cover with foil, and let them rest for a couple of minutes.
IMPORTANT: Remember to wash your hands and all used utensils after handling raw meat. The steak is safe to eat when the outside is browned.
Step 4: Prepare the Beans
Place the now-empty frying pan on medium heat and add a drizzle of oil. Once the oil is hot, add the shallot and stir until it softens. This should take about 3-4 minutes.
When the water is boiling, add the green beans and cook until they’re just tender, about 3-5 minutes. Once the beans are cooked, drain them in a colander, then return them to the saucepan. Season with salt and pepper, toss in olive oil, then cover to keep them warm.
Step 5: Make the Peppercorn Sauce
While the beans are cooking, stir the cracked black pepper, chicken stock paste, and the required amount of water into the shallot. Let this mixture reduce until it thickens, about 2-3 minutes. Stir in the creme fraiche, then remove the pan from the heat.
Step 6: Plate and Serve
After the steaks have rested, slice them widthways into 1cm thick slices. When everything is ready, serve the sliced steak on your plates with the green beans and roast potatoes on the side. Spoon the peppercorn sauce over the steak to finish. Enjoy your meal!