Steak dinner tart

Set the sous vide to about 130 degrees and cook the steak with rosemary and garlic for around an hour and a half.

Put the shallots in a cast iron with a little butter and roast at 400 degrees for about an hour, until very soft.

Meanwhile boil the potatoes.

Make the vinaigrette: lemon zest, lemon juice, garlic, oil, salt and pepper, until it has a sheen and slowly runs off the spoon.

Press the puff pastry into a pie dish, about halfway up the sides for a crust.

Slice two roasted shallots very fine; rice the potatoes and mix in creme fraiche, salt, pepper and some of the buttery roasting liquid.

Spread a thin layer of the potatoes on the puff pastry and bake.

While it bakes, sear the steak.

Top with sliced steak around the outside and dressed arugula in the middle.