SHOPPING LIST: T-Bone Steak with Garlic Thyme Butter, Proper Chips and Peppercorn Sauce (1 portion)
Meal Plan Occasions 1, Christmas Day main (serves 1, beef)

[ ] 1 T-bone steak, about 450 to 550 g and 3 to 4 cm thick
[ ] 300 g floury potatoes (such as Maris Piper), for the chips
[ ] sunflower or olive oil, for the chips (you need 2 tbsp)
[ ] sunflower or olive oil, for the steak (you need 1 tbsp)
[ ] 25 g butter, for basting
[ ] 2 cloves garlic, left in their skins and lightly crushed
[ ] 3 sprigs fresh thyme (or ½ tsp dried thyme)
[ ] flaky sea salt, for the steak (you need 1 tsp)
[ ] 1 small shallot (or ¼ of a small onion), finely chopped
[ ] 1 tbsp green peppercorns in brine, drained and lightly crushed (or 1 tsp crushed black peppercorns)
[ ] beef stock cube (you need ¼ cube)
[ ] 3 tbsp double cream (about 45 ml)
[ ] mustard (you need 1 tsp)
[ ] 100 g green beans or tenderstem broccoli
[ ] 10 g butter, for the greens

Cupboard check: sunflower or olive oil, for the chips, sunflower or olive oil, for the steak, flaky sea salt, for the steak, beef stock cube, mustard are probably already at home.
Steak: buy it a day or two before Christmas Day and keep it on the bottom shelf of the fridge. Check the use-by date.
Cream: buy a small 150 ml pot. You need about 45 ml here and 60 ml for the pudding sauce.
Scaling up: multiply by the number of people, but cook the steaks one at a time or in a very large pan, and keep the first ones warm.