Fill and boil your kettle. Pop the dried porcini mushrooms into a small heatproof bowl and cover with boiling water. Leave for 15 mins to soak, then drain the porcini and rinse under a cold tap. Shake dry and set aside.

While the porcini soak, peel and finely chop the onions. Peel and grate or crush the garlic. Scrub the carrot and finely chop it (no need to peel unless you prefer to). Melt half the butter in a large pan on a medium heat, then add the onion, garlic and carrot. Season with salt and pepper and fry for 6-8 mins, stirring occasionally, till glossy.

Stir the porcini into the pan and tip in the dark speckled lentils. Crumble in the stock cube and stir in 350ml boiling water. Bring to the boil, then cover the pan and turn down the heat and simmer for 25 mins, stirring occasionally. If the lentils start to dry out, turn the heat down again and add a splash more water.

While the lentils and veg simmer, finely chop the parsley leaves and stalks.

Rub the steaks with ½ tbsp olive oil and a pinch of salt and pepper. Warm a griddle or frying pan on a high heat for 3-4 mins. When it’s smoking hot, add the steaks. Fry for 3 mins on each side for medium-rare, or longer if you prefer your meat more well-done. Slide the cooked steaks onto a warm plate, cover with foil and rest for 5 mins.

Stir the parsley and the remaining butter into the pan of veg. Taste and add more salt or pepper if needed. Divide the veg and lentils between 2 warm plates. Top with the steaks and serve.