Lots of us need cooking inspiration during this time so we have asked Chef Gary O’Hanlon to join Susan to  share simple and popular recipes that you can get involved with and try out.

This week's recipe is  Steak and eggs with tomato and roast serrano salsa

Serves 2  

Ingredients 

4 medallions of fillet of beef 

sea salt and black pepper to season  

Drizzle of olive oil  

½ head baby gem lettuce, split through the root   

Salsa 

2 tomatoes, diced 

½ red onion, finely chopped 

12 leaves basil, sliced 

8 serrano chilli slices, chopped 

juice of 1-2 limes  

80-100ml olive oil  

seasoning    

Method 

Season the fillet medallions well  

Brush the cut side of the baby gem with olive oil and season well, set aside 

Heat a frying pan and add a drizzle of oil 

When at smoke point, add the beef and let fry for 3-4 minutes until coloured 

Turn the steak and immediately add in the baby gem, cut side down  

Whist that’s frying add the tomato, onion, chillies, basil and seasoning to a bowl and mix well 

Now add in the lime juice and approx. 60ml of the olive oil 

Lift out the steak and leave to rest for 2 minutes as well as the baby gem. 

Now split the baby gem in half through the root to create a wedge, set aside.   

You may or may not want to add some more olive oil to the salsa. Some like it wet whilst others like it just bound.   

Place 2 medallions on a serving plate, add a wedge of baby gem and half of the salsa. 

Serve. 

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