Preheat oven to 400 degrees. Take the steak out of the fridge to bring to room temperature. Toss the baby potatoes with 1 tablespoon olive oil and a pinch of salt and pepper and spread them out on a baking sheet. Roast for 25-30 minutes, until golden brown and easily pierced with a knife. Hint: If the potatoes are too big, cut them into quarters!

Meanwhile, finely mince the shallot.

Heat 1 tablespoon butter in a large pan over medium heat. Add the spinach and season with salt and pepper. Cook, tossing, until wilted, about 5 minutes. Add a splash of water and half the sour cream. Stir to combine and season with salt and pepper. Set aside off the heat and cover to keep warm.

Season the steak with salt and pepper. Heat 1 tablespoon oil in a pan over medium heat. Sear the steak for 4-6 minutes per side (depending on thickness), until golden brown. Set aside to rest.

In the same pan you cooked the steak in, add the shallots and cook for a minute or two. Add the stock concentrate, 1⁄2 cup water, 1⁄4-1⁄2 teaspoon cracked black pepper and a pinch of salt. Cook over medium heat until reduced until slightly thickened. Add the remaining sour cream and stir to combine. Season with salt and pepper. Simmer until slightly thickened. Tip: Cracking black pepper yourself imparts so much more flavor and it’s super easy! Place some whole peppercorns in a plastic bag and smash with the bottom of a pot, a rolling pin, or a mallet.

Thinly slice the steak against the grain. Spoon the peppercorn sauce over the steak and serve with creamed spinach and roasted potatoes to the side.