To make the sauce espagnole, heat the oil in a large saucepan or frying pan, add the bacon and cook until golden and crispy. Remove from the pan and set aside.

Add the vegetables to the pan and cook until browned well all over. Add the flour, tomato purée, bay leaf, thyme and stock.

Simmer and skim the top for around 2 hours. Pass through a sieve and reduce as necessary. Serve with the cooked steak.

To make the Bordelaise sauce, place the bone marrow in a small saucepan and cook for 1–2 minutes to warm through. Set aside.

In the same pan, cook the shallot, garlic and thyme for 2–3 minutes over a low–medium heat. Add the wine and cook until reduced by three quarters.

Add the sauce espagnole and cook for 5 minutes. Just before serving, add the cooked bone marrow and season with salt and pepper.

To make the mustard sauce, heat the oil in a large saucepan or frying pan and cook the shallot over a medium heat for 5 minutes.

Add the wine and cook until reduced by half.

Add the sauce espagnole, bring to the boil and then add the mustards and cream. Bring to the boil again and serve.

To make the Madeira sauce, heat 40g/1½oz butter in a large saucepan and cook the shallot for 2 minutes.

Add the Madeira and cook until reduced by half. Add the sauce espagnole and cook for a further 2–3 minutes. Finish with the remaining butter, whisking in a knob at a time. Serve.