Heat oil & colour shallots over a high heat, when coloured drain off and throw away the oil
Add butter thyme with bay leaf & toss with seasoning; cook for a good 5 minutes turning shaking but try not burn the butter
Add enough stock to just cover base of pan and allow to reduce before adding more. The sauce will reduce and become sticky at the same time, and cooking the shallots
While that all cooks, heat a griddle plate and season the beef well. Remember this is a thick hunk, score the fat a little and the place the cutlet fat side down onto the griddle. That fat starts to melt and this is what is going to flavour the outside of this great big beauty,
One the fat stats to melt and chars, let it fall naturally onto one side and leave to cook for 4 minutes. Truly cook and then turn it over. Do the same, so another 4 minutes and then turn, but do it so that you rotate the meat by 180º. Grill for another 2 and flip over. Then into the oven for about 6 minutes for a medium steak. Let it rest for 5 minutes before serving it whole…..you have to show off!
Continue until shallots are cooked like very soft and have thick buttery and beefy glaze
Strip the leaves from the chard, wash and set to one side. Trim the stalks of any blemishes and cut into sticks about 5cm long and 2 cm wide.
Bring a pot of water to the boil on the stove with a little salt and throw in the stalks, return to the boil, then drain and cool under cold water.
In the meantime heat the frying pan over a high heat and melt the butter. Add the blanched stalks, cook for 3 minutes and then add the leaves, stirring until they wilt. Season, squeeze in the juice of one lemon and add the capers & the chopped anchovies. Cook for 2 minutes.
Serve the chard onto warm large plates and reserve the juice. Place the steak on the top, pour over the remaining juice from the pan.