Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.

Halve, peel and thinly slice the red onion.

Chop the potatoes into 2cm chunks (no need to peel), then pop onto a large baking tray. Drizzle with oil, season with salt and spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In the meantime, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

When soft, transfer to a bowl and cover to keep warm.

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Return your (now empty) saucepan to medium heat with a drizzle of oil.

Once hot, add the shallot and stir until softened, 3-4 mins.

Next, add the cracked black pepper and stir in the cider vinegar. Allow the vinegar to bubble away.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce until thickened, 2-3 mins.

Stir in half the creme fraiche, then remove from the heat and set aside.

Next, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned, 1 min on each side.

Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. 

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

While the steaks rest, pop your (now empty) pan back on medium heat (no need to clean).

Add the peas and stir-fry for 2-3 mins.

Next, add the spinach and garlic. Season with salt and pepper, stir together and cook until wilted and piping hot, 1-2 mins. 

Stir in the remaining creme fraiche and cook until piping hot. Taste and season with salt and pepper if needed, then remove the pan from the heat.

When everything's ready, add any steak resting juices to the sauce and bring back to the boil. Taste and season if needed.

Stir the caramelised onion through the roast potatoes and share between your plates. 

Thinly slice each steak widthways and serve alongside the potatoes.

Spoon the sauce over the steak and serve the creamed spinach and peas alongside.