Fillet Steak and Blue Cheese Sauce

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the rosemary. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

Pop a small saucepan on low heat and add the creme fraiche (see ingredients for amount) to warm through. Season with pepper, then stir in the blue cheese until melted into a smooth sauce.
Remove from the heat and set the blue cheese sauce aside for now.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
When 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.
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 the outside is browned.

While the steaks rest, return the (now empty) frying pan to medium-high heat with a drizzle of oil if needed.
Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and season with salt and pepper.