Chicken in Creamy Peppercorn Sauce

• Arrange the tomatoes (cut side up) on a lined baking tray. 
• Rub with garlic and sprinkle over half a sachet of Italian herbs (per 2P).
• Drizzle with oil and season with salt and pepper.
• Bake the tomatoes in the oven until softened and golden brown, 30-35 mins.

• Place a pan over medium-high heat with a drizzle of oil.
• Once the pan is hot, add the green beans and shallot and fry until starting to char, 2-3 mins.
• Lower the heat to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
• Cook until tender, 4-5 mins. Remove the pan from the heat.

• Return the pan to high heat with a drizzle of oil.
• Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 
• Once cooked, transfer to a board, cover and allow to rest.

NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.

• Return the pan to medium heat.
• Deglaze with half a sachet of red wine vinegar (per 2P) to loosen any cooking juices stuck to the bottom.
• Add the creme fraiche, stock and black pepper.
• Reduce until the sauce has thickened, 3-5 mins. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper. 
• Thinly slice the beef widthways.