Steak for one with mini dauphinoise & sesame sprouts

Preheat the oven to 200ºC, gas mark 6. Thinly slice the potato and put in a small pan with the pasta sauce and garlic paste (or crushed garlic). Mix gently, then set over a low heat until steaming. Transfer to a small ovenproof dish (about 10cm diameter x 5cm deep) and season. Put on a baking tray, cover with a lid or foil, bake for 20 minutes, then uncover and cook for a further 15 minutes until golden and a skewer goes through the potato slices easily.

Meanwhile, halve the sprouts and arrange on a small baking tray. Drizzle with the sesame oil and season. Roast for 15 minutes, then add 2 tsp of the shallots and roast for 10 minutes more, sprinkling with sesame seeds for the final 5 minutes.

When the potato is nearly ready, heat a frying pan over a medium-high heat. Rub the steak with the oil and season. When the pan is smoking hot, add the steak, top with the thyme and cook for 2 minutes. Turn and cook for about 2 minutes more for medium-rare (increase the cooking time if you like it well-done), putting the thyme on top again. Transfer to a warm plate to rest.

Put the frying pan back on a medium heat and add the wine, the remaining 1 tsp of the shallots and the thyme. Season and bubble for a minute or so until slightly thickened. Whisk in the butter, then pour over the steak, removing the thyme. Serve the roast sprouts and potatoes alongside. Enjoy with a glass of wine if you like.