Tagliata with Rosemary and Garlic Potatoes

For the Tagliata

4cm think slice of beef (cut from along the rump)
1 garlic clove, crushed
ý onion (cut in two)
100ml olive oil
red wine vinegar
peppercorns

Put the beef into a large freezer bag with the oil, garlic, onion, vinegar (just a splash) and a few bruised peppercorns.

Tie bag and leave in fridge for 12 hours or leave it out of fridge for 2-3 hours. If you are short of time do it for just half an hour as it will make a difference.

Let the steak get to room temperature before cooking it on a griddle for about 5 minutes a side (or cook in a hot oven for about 15 minutes).

Remove steak, let stand for 10 mins and then carve thinly crosswise.

Serve on a plate lined with rocket leaves with lemon quarters to squeeze over the meat as you eat.

For the potatoes.

1200g - 1600g main crop potatoes
Garlic infused oil
Fresh rosemary sprigs

Wash, but don't peel the potatoes and cut into about 1cm cubes, toss into a large freezer bag with the oil and then turn into an oven tray.

Tuck some torn up rosemary sprigs and roast for an hour or so at 200C/Gas 6/375F.