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.
