Beef Fillet Joint With Peppercorn Sauce & Fondant Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel your potatoes, then slice the very top and bottom off your peeled potatoes (and discard!), then chop in half widthways – these are your potato discs

Add your potato discs to a large heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork and put the bowl in the microwave for 5-6 min or until the potatoes are slightly tender

While the potatoes are cooking, boil a kettle

Peel and finely chop (or grate) your garlic

Wash your salad, then pat dry with kitchen paper

Combine your chicken stock mix with 200ml [300ml] [400ml] boiled water – this is your stock

Fill 4 holes of a muffin tray per person with a small drizzle of vegetable oil, then divide the potato discs between the holes and cover each with the stock

Top each with a small knob of butter and a small pinch of salt and pepper, then put the tray in the oven for 30-35 min or until golden and tender – these are your fondant potatoes

Tip: Don't have a muffin tray? Add the potatoes in a small oven-proof dish!

Once the potatoes have had 10 min, heat a large, wide-based pan (preferably non-stick) over a high heat

Pat dry your beef fillet[s] with kitchen paper, then rub a drizzle of vegetable oil all over, then season with a pinch of salt and pepper

Once hot, add the seasoned beef to the pan and cook for 2-3 min on each side, or until browned – this is your browned beef

Add the browned beef to a baking tray (or 2!) (reserve the pan!) with the Tenderstem broccoli to the side

Add a little drizzle of olive oil to the broccoli, then put the tray[s] in the oven and cook for 10-15 min or until the beef is cooked and still a little pink inside

Tip: Prefer no pink meat? Cook your beef for 4-6 min longer!

Meanwhile, reboil half a kettle and return the reserved pan to a low heat with a drizzle of olive oil, the chopped garlic and your cracked black pepper, then cook for 1 min or until fragrant

Once fragrant, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min, then add 200ml [260ml] [340ml] boiled water with your gravy base, red wine paste and beef stock mix

Increase the heat to medium-high and cook for 2-3 min or until thickened, then stir through your clotted cream and set aside off the heat for later – this is your peppercorn sauce

Once everything is ready, transfer the roast beef fillet to a clean chopping board to rest for 2-3 min

While the beef is resting, combine a drizzle of olive oil with 1 tsp [1 1/2 tsp] [2 tsp] sugar, your Dijon mustard and your white wine vinegar – this is your Dijon dressing

Add the roasted broccoli and the salad to the Dijon dressing and toss – this is your Dijon salad

Return the pan with the peppercorn sauce to a medium heat for 1 min or until warmed through