1

Sprinkle the steak with salt and stand it on a rack for 30 minutes at room temperature before cooking. Preheat the oven to 140°C, fan 120°C, gas mark 1. Place the onions in a large casserole dish, mist with cooking spray, season, then toss with 4 thyme sprigs.

2

Pat the steak dry with kitchen paper and add it to the casserole dish. Roast for 40-45 minutes, or until cooked to your liking. Remove from the oven, transfer to a plate and cover with foil to rest. Turn up the heat to 200°C, fan 180°C, gas mark 6 and return the onions to the oven for 10 minutes more, or until most of the liquid has evaporated.

3

Transfer the casserole dish to the stove top and cook the onions over a medium heat, stirring, for 5 minutes or until deep golden. Pour in the stock, wine and Worcestershire sauce; bring to a simmer. When the onions are soft and jammy, remove the thyme sprigs, season and set aside.

4

Place a nonstick frying pan over a high heat until hot. Sear the steak for 1 minute on each side until browned. Transfer to a cutting board, slice thinly and sprinkle over the thyme leaves. Put the onions in a bowl, top with the remaining thyme sprigs, and serve alongside the steak.