1: Heat a large frying pan over a medium-high heat and add a little oil then 50g of the butter. Season the steaks with salt and pepper. Add them to the pan once the butter has stopped foaming and cook until well browned on both sides and to your liking. For medium-rare, allow 3–4 minutes on each side. Lift the steaks onto a warm plate to rest while you make the sauce.

2: Melt the remaining butter in the pan over a medium-low heat. When it stops foaming, add the shallots and sweat gently, stirring from time to time, for about 5 minutes until they are softened.

3: Crumble in the stock cube, stir in the tomato purée and cook, stirring, for 2–3 minutes. Add the wine vinegar and let bubble until reduced to a glaze. Stir in the mushrooms.

4: Pour in the beef consommé, increase the heat and simmer to reduce to a thick sauce, about 5 minutes. Season with the cracked pepper, and salt if you think it needs it. Stir in any juices that have accumulated on the steak plate.

5: For the crumble topping, in a small bowl, mix the pork scratchings with the onion flakes, thyme leaves and fried lardons.

6: Place the steaks on warm plates, spoon on the mushroom sauce then scatter over the crumble topping. Serve with a crisp green salad if you like.