Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into chunks around 1-2cm across. Pop in a bowl and toss with ½ tbsp oil and a pinch of salt and pepper. Spread out on a baking tray, slide into the oven and roast for 25 mins till the potatoes are golden and tender.

While the potatoes roast, peel and grate the shallots into a dish. Grate in the lemon zest Squeeze in the juice from half the lemon and stir in ½ tbsp oil and a pinch of salt and pepper. Add the minute steaks and turn them in the marinade, thoroughly coating them. Set aside for 10-15 mins to marinate.

When the potatoes have roasted for 20 mins, take the baking tray out of the oven and make a little space on the tray to nestle the cherry tomatoes in. Return to the oven and cook for a further 10 mins till the potatoes are tender and golden and the tomatoes are soft and just starting to burst.

Pop the watercress in a bowl. Squeeze over a little lemon juice and drizzle over ½ tbsp olive oil. Season with a pinch of salt and pepper and toss to mix. Set aside for later. Roughly chop the tarragon leaves.

Set a large frying pan over high heat. Add the steaks to the hot pan and fry each side for 1-2 mins or till nicely browned. Remove from the pan and set aside on a plate or board, loosely covered with foil to rest for 2-3 mins.

Pour 150ml water (or you can use white wine or cider if you prefer) into the frying pan and swirl round the pan, stirring to scrape any crispy bits up off the pan. Pour the cream into the frying pan and add most of the tarragon and 1 tbsp of the horseradish mustard. Bubble for 1-2 mins till slightly thickened. Take off the heat and taste, then add more mustard, salt or pepper if you think it needs it.

Serve the steaks with the roast spuds, cherry tomatoes, watercress and the creamy sauce spooned over the top.