Preheat the oven to 220°C.

Start by cutting the potatoes into chips and adding to a large saucepan. Cover with cold water and season generously with salt. Set over a medium heat and allow to blip away for 8-10 mins until tender. Carefully drain, and allow to air dry for 5 mins. Add a tray filled with olive oil into the oven to preheat. Once hot, remove from the oven, add the chips and toss to coat. Season with salt and slide into the oven for 30-35 mins.

Now, roughly chop the peppers and finely dice the shallots. Set a frying pan over a medium-low heat and toast off the black peppercorns. Roughly crush with a pestle and mortar, spice grinder or under a saucepan. Set aside.

Pour the beef stock into a small saucepan and set over a low heat to warm up. Once your chips are ready, pull them out the oven and keep warm on the side.

Season the steaks with salt and more pepper. Preheat a large frying pan over a high heat. Add a shot of olive oil and cook the steaks (working in batches if you need to) for a couple of mins on each side, until cooked to your liking.

Remove from the pan and onto a plate, cover loosely with foil to keep warm. In the residual beef fat, cook off the shallots and peppers with the remaining rosemary for 3-4 mins with a pinch of salt. Add your black pepper and beef stock. Reduce over a high heat until sticky and glossy. Finish with the balsamic vinegar.

Toss the rocket with Parmesan, olive oil and lemon juice.

Carve the steaks and serve with the rosemary chips, your pepper balsamic sauce and rocket salad.