Serves 4 as an accompaniment

Ingredients:

700g even-sized Charlotte potatoes, washed
Sea salt and freshly ground black pepper
Olive oil, for frying
Knob of butter

Boil the potatoes in a pan of salted water for 8 minutes. Drain and briefly refresh under cold running water. While still warm, peel off their skins then cut the potatoes into 1.5cm-thick slices.

Heat a large sauté pan with a thin layer of olive oil. Add the potato slices to the pan, season well and fry over medium heat for 5 minutes on each side. Add the butter and cook for 1-2 minutes more until the potatoes are golden and crisp at the edges. Keep warm.

To serve: Slice each piece of beef on the diagonal. Spoon the carrots and artichokes and Charlotte potatoes onto hot plates and set the meat on top and spoon any juices over. Serve immediately.