Preheat oven to 200°C/400°F (fan) / 220°C/430°F (no fan)

Lightly season steaks with salt and pepper on both sides. Heat a pan over medium-high heat for a couple of minutes, then add oil or lard and brown the meat in batches until a deep golden. Transfer to a braising dish or baking dish.

In the same pan, add diced onions and carrots. Cook over medium heat until they start to brown and lift the fond from the base. Pour over the steak.

Sprinkle 60 g flour over the top and shake the pan to distribute. Place uncovered in the preheated oven for 10 minutes to toast the flour. Then remove the dish from the oven and place on stovetop.

Reduce oven temperature to 180°C/360°F (fan) / 200°C/400°F (no fan)

Add tomato paste and enough stock to just cover the meat. Add smashed garlic clove and bouquet garni (or parsley stalks, thyme & bay leaf).

Bring it to a simmer, then cover and transfer to the oven for 90 minutes.

Place as many potatoes as you wish, peeled and evenly sized in a pot, cover with cold water, add a good teaspoon of salt and slowly bring to the boil on the stove.

Once they are boiling, reduce the heat a little to maintain a steady boil, partly cover with a lid and boil until a skewer or a sharp knife shows hardly any resistance when poked. Drain well and place the colander containing the potatoes over the pot, the residual steam will help dry out the potatoes. After a few minutes, place the potatoes back in the pot, you can add some butter if you please, pop on the lid and keep warm.

Place julienned carrots in a pot, barely cover with cold water and boil until tender. Drain in a colander. Into the same pot or a small frying pan add the butter and honey and when the butter starts to foam add the carrots and a tiny pinch of salt. Gently toss and cook for another 2 minutes until glazed.

After 90 minutes, test the steak with a skewer — it should be very tender.

Remove steak from the pan. If the gravy’s too thick, just stir in a splash of boiling water. Season to taste with salt and pepper if needed. Add 1 - 2 teaspoons of sugar if desired to balance. Strain the sauce through a fine mesh sieve for a silky finish, directly over the meat, or into a jug and pour back over the meat.

Plate with potatoes, peas, honeyed carrots, and plenty of gravy. Sprinkle with fresh parsley.