1. Scrub the potatoes, place in a p

1. Scrub the potatoes, place in a pan of cold water and bring to the boil. Lower the heat and simmer for 15-20 minutes or until they feel tender when pierced with a skewer.
2. Heat a little olive oil in a very hot pan. Season the steaks with salt and pepper.
3. Add the steaks to the pan and sear on all sides (this should take about 2½ minutes- aim to get a good colour on the meat here, as some will be lost during the glazing). Lightly crush the garlic and add to the pan with the rosemary, thyme and bay leaves and allow to infuse.
4. When the steaks is seared on all sides, drain the oil from the pan.
5. Add a quarter of the stock to the pan. Using tongs, roll the steaks in the evaporating stock. Keep the heat high enough for a rolling boil and add the rest of the stock bit by bit being careful not to flood the pan (the aim is to glaze the beef, not stew it).
6. Once the steaks are cooked (about 6-8 minutes in total), remove from the heat and allow to rest for a few minutes.
7. Meanwhile, prepare the gremolata. Finely zest the lemons, chop the parsley, drain the capers and mix together. Season to taste and set aside.
8. Drain and peel the potatoes while still hot (wearing rubber gloves to protect your hands if needed). Push the potatoes through a mouli or ricer.
9. Heat the milk in a pan to boiling point. Add the mashed potato to the milk, then beat in 1-2 tbsp olive oil and season with salt and pepper.
10. Wash and dry the spinach. Heat 2 tbsp olive oil in a large frying pan, add the butter. Add the spinach and stir over a high heat, add the chicken stock and cook until the leaves have just wilted. Season lightly.
11. Slice each steak in half horizontally and overlap the slices on the serving plates. Spoon the gremolata on top, add a serving of pommes puree and spinach and finish with spoonfuls of the pan juices and a drizzle of olive oil.