Preheat the oven to 200°C/180°C fan. Peel the potatoes and chop any large ones in half. Add them to a pot of boiling salted water and cook over a high heat for 10 min or until fork-tender. Once tender, drain and leave to steam dry for 5 min.

Meanwhile, trim the green beans. Peel and finely slice the shallots.

Add the cooked potatoes to a baking tray (see pro tip). Drizzle with a generous amount of vegetable oil. Roast for 25-30 min. Pat the steaks dry with kitchen paper, rub them with oil and season with salt.

Once the potatoes have been in the oven for 15 min, heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place the steaks with the potatoes. Top the steaks with the thyme. Finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.

Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

Return the pan to a medium heat with a splash of water. Add the butter and shallots. Cook for 3 min. Add the flour and stir for 1 min. Whisk in the measured water, stock cube, mustard, crack of black pepper and honey. Cook for 2-3 min until thickened. Discard the thyme. Slice the beef and return any meat juices to the gravy. Serve with the green beans and potatoes.