Father's Day Fillet Steak and Peppercorn Sauce with Rosemary Hasselbacks, Roasted Carrots and Green Beans

<p>Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature. </p> <p><span>Place a few salad potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. </span></p> <p><span>Repeat with the remaining potatoes, then pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. </span></p> <p><span>When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.</span></p>

<p><span>Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans. </span></p> <p><span>Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. </span></p> <p><span>Pop the carrots onto another baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. </span></p>

<p>Pop your green beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.</p> <p>Pop onto the carrot baking tray. </p> <p>Once the potatoes have been in the oven for 15 mins, pop the carrot tray onto the middle shelf and roast until tender, 20-25 mins<span>. </span></p>

<p>Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt.</p> <p>Once the oil is hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.</p> <p>Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.</p>

<p><span>While the steaks rest, heat a drizzle of oil in the (now empty pan) on medium heat (no need to clean). </span></p> <p><span>Once hot, add the garlic and fry for 1 min, then a</span><span>dd the cracked black pepper and stir in the cider vinegar. Allow the vinegar to bubble away.</span></p> <p><span>Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce, 3-4 mins. </span></p> <p><span>Mix in the creme fraiche, bring it back up to the boil, then remove from the heat.</span></p>

<p>When everything's ready, slice your steaks widthways into 3 or 4 pieces, then transfer to your plates. Spoon over the peppercorn sauce.</p> <p>Share the hasselback potatoes between your plates.</p> <p>Serve the green beans and roasted carrots alongside. </p> <p>Enjoy!</p>