Recipe: Northumbrian beef with gnocchi and a wild rocket salad

To serve two

2 fillets of local beef

2 handfuls of gnocchi

2 handfuls of rocket

2oz chestnut or button mushrooms - sliced

1 onion – peeled and sliced

2 tablespoonfuls of peppercorns – lightly crushed

1 glass of white wine

One tablespoon of pesto let down with a couple of tablespoons of olive oil

Seasoning

Cooking oil and butter for frying

Preheat the oven to 200°C (gas mark 6).

Place the crushed peppercorns on a plate and press the fillets into them to produce a layer of peppercorns on both sides of the meat. Add a little cooking oil to a hot frying pan, seal the meat on all sides and place in the oven for around 20 minutes for a medium steak. Remove and allow to rest for a few minutes.

Meanwhile, in a saucepan sauté the onion and mushrooms in a little oil and butter until soft. Add the gnocchi and the white wine, cover with a lid and cook for a few minutes until the gnocchi is cooked (for exact timings see the packet the gnocchi came in).

Remove the lid, add the rocket and one tablespoon of the pesto mix, stirring gently. Taste and adjust the seasoning if necessary. Spoon this gnocchi salad on to two warmed plates, place the meat on top and drizzle a little more of the pesto around.