1: Heat a large, heavy-bottomed sauté pan or frying pan over a medium-high heat and add a little oil. Season the beef fillets with salt and pepper and place in the pan. Sear well all over until dark brown in colour. Add the butter and baste the steaks until cooked to medium-rare, about 2–3 minutes each side. Remove from the pan and leave to rest on a plate.

2: Lower the heat under the pan to medium-low, add the onion and garlic and sweat gently for 10–15 minutes until softened, stirring from time to time. Add the smoked paprika, crumble in the stock cube and cook, stirring, for 2–3 minutes. Stir in the tomato purée and cook for 1–2 minutes.

3: Pour in the beef consommé and stir in the mustard. Turn the heat up to medium-high, bring to the boil and add the mushrooms. Cook until the sauce is reduced to a rich glaze, then lower the heat and stir in the crème fraîche. Season with salt and pepper.

4: Cut the beef into thick strips and return to the pan, with any juices from the plate. Stir in the gherkins and lemon juice. Take off the heat.

5: Mix the crushed pork scratchings with the chopped chervil and onion flakes. Spoon the stroganoff into warmed bowls, sprinkle over the pork crunch mixture and serve straight away.