1. Have all your ingredients prepped and weighed out.

2. Season all sides of the steak with salt and freshly ground black pepper. Heat a tablespoon olive oil in a large, deep skillet (cast iron is really great) and once hot, sear the steaks on both sides until golden with a dark crust. It doesn’t matter if they aren’t cooked through – at this stage we just want to achieve maximum flavor on the crust which we can only achieve this way. Remove the steaks from the pan using tongs and set aside on a plate to rest.

3. Add the bacon to the same pan and cook until crispy. Remove with a slotted spoon and set aside on a plate lined with kitchen paper.

4. You should have enough rendered fat remaining in the pan, but if not, add a little more olive oil. Add the mushrooms, onion, and garlic to the pan and cook until softened and caramelized.

5. Add in the chopped tomatoes and cook for at least 5 minutes over moderate heat until the tomatoes are fragrant and warm. Add in the heavy cream and stir well to warm through and reduce slightly.

6. At this stage, return the steak to the pan and spoon over the sauce. The heat of the sauce will gently warm the steaks through. If you wish to have your steaks done well, allow the steaks to simmer in the sauce for longer.

7. Sprinkle on some chopped tarragon just before serving over rice or mashed potatoes to mop up all that lovely sauce. If you are watching your carbs, serve over cooked cauliflower rice or cauliflower mash.