Prep Time: 5 minutes

Cooking Time: 5 minutes

Serves: 2

You’ll need A handful of each of the following ingredients:

cooked and cooled sweetcorn (tinned, frozen or fresh)

Mixed baby plum tomatoes (halved)

Buffalo mozarella (torn/shredded)

Chestnut mushrooms

Plus:

2 fillet steaks

Extra virgin olive oil

Salt & Pepper to taste

1 tbsp butter

1 tsp Dijon mustard

1 tsp horseradish

4 tbsp natural yogurt

Method:

Pop two large frying pans over a medium heat. Throw a little olive oil and 1/2 tbsp butter in each (oil stops the butter from burning!) when the butter is just melted, add mushrooms to one pan and the steak to the other.

Whilst they cook, turn your attention to the salad and dressing. Ensure you turn the steak occasionally and cook to taste and give the mushrooms a toss every couple of minutes.

For the salad, add the tomatoes, corn, and mozzarella to a bowl. Add a drizzle of the oil and salt and pepper to taste. Combine.

For the dressing, combine the yogurt, mustard, and horseradish. Taste! Add more mustard and horseradish if you prefer more of a kick. Add salt and pepper and give it a stir.

Remove the steak from thee pan and allow to rest (5 minutes should be sufficient) before calving diagonally. Serve with salad and mushrooms and the dressing drizzled over the steak.

Don’t forget a glass of red!