Take the steaks out of the fridge at least 30 minutes before cooking to allow them to come up to room temperature. Peel and slice the shallots and set aside.

For the fondant potatoes: Preheat oven to 200C. Peel the potatoes and cut into thick slabs. Peel and roughly chop the garlic.

In a small frying pan, melt the butter over low heat for around 5 minutes until the milky solids have separated. Carefully pour the clarified butter into a bowl and remove the milky solids. Give the pan a quick rinse.

Dry the pan and return to a medium to high heat. Add in the clarified butter and the potatoes in a single layer. Brown the potatoes on both sides for 5 minutes.

Add enough stock to come up to halfway on the potatoes. Add the garlic, thyme and rosemary and place in the oven for 30 minutes.

Meanwhile, heat a frying pan over a high heat. Drizzle the steaks with olive oil and season on both sides with plenty of sea salt and freshly ground black pepper.

Once the pan is screaming hot, cook the steak on both sides. Cook for roughly 4 minutes for rare, 5-6 minutes for medium and 8-10 minutes for well done.

Once the steak is flipped, add in the butter and thyme and use a spoon to baste the steaks repeatedly until cooked to your liking. Remove the steaks from the pan and leave on a plate to rest while making the sauce.

In the same frying pan with all the lovely butter and thyme, cook the shallots for 3-4 minutes until softened and slightly caramelised.

Sprinkle in the flour and allow to cook for another 30 seconds before adding the red wine. Reduce the sauce by half and taste for seasoning.

Remove the fondant potatoes from the oven when most of the liquid has evaporated and the potatoes are golden and tender.

Serve the steak alongside the fondant potatoes with plenty of the red wine shallots on top.