Remove the steak from the fridge about 20 minutes before cooking.

Bring a large saucepan of salted water. Blanch the kale in a boiling water for about 1 1/2 minutes, until tender. Drain well and plunge into the ice water to stop it cooking. Drain again, squeeze out the excess water and roughly chop.

Put the cream and thyme into a small saucepan over medium heat. Simmer until reduced by two thirds. Take off the heat and set aside.

Rub the steak with a little of olive oil and season well with salt and pepper.

While the meat is resting, heat the remaining oil in a heavy based frying pan over medium heat. Add the shallot and cook without colouring until tender

When it is hot add the reduced cream and toss to coat well. Season with squeeze of lemon juice of you think it is needed.

Slice the meat off the bone and serve with creamed kale, drizzled with any extra reduced cream from the pan