Scrub the potatoes and chop them into small chunks. Slide them into a pan and cover with cold water. Add a generous pinch of salt. Cover, bring to the boil, then reduce the heat and simmer for 10-15 mins, till the potatoes are tender.

Meanwhile, trim the dry ends off the French beans. Slice the beans into bite-sized pieces. Slice the thick stalks out of the kale and shred the leaves. Fill and boil your kettle.

Peel the shallots and slice into wedges. Tip 2 tsp peppercorns into a pestle and mortar and crush them. No pestle and mortar? Pop the peppercorns in a sturdy bowl and crush with the bottom of a jam jar. Pour 200ml boiling water into a heatproof jug and crumble in half the stock cube. Stir to dissolve.

Heat your oven to 110°C/Fan 90°C/ Gas 1/4. Peel and finely chop the garlic. When the potatoes are cooked, drain them and shake to dry.

Tip the drained potatoes back into the pan and add half of the butter, the chopped garlic and the thyme leaves. Add a pinch of salt and pepper and roughly crush with a masher or fork. Transfer to a dish and pop into the oven to keep warm.

Pour 1 tsp olive oil into a frying pan and warm to a medium heat. Add the chopped French beans and kale. Add 3 tbsp cold water and cook for 5-6 mins, stirring occasionally. Tip into a separate dish and slide into the oven to keep warm.

Wipe the pan clean, then set on a high heat. Rub the steaks with a generous pinch of salt and pepper. When the pan is smoking hot, pour in 1 tbsp oil. Add the steaks and shallot wedges, and cook for 1-2 mins on each side. Transfer the steaks to a warm plate but keep the shallots in the pan.

Pour the beef stock into the pan and bubble till the stock has reduced by half. Stir in the remaining butter and half the pot of double cream. Scatter in the crushed peppercorns. Cook for a further 1-2 mins, to thicken the sauce.

Place the steaks on 2 warm plates, along with the potatoes and veg. Pour over the peppercorn sauce to serve.