Ingredients: 8-10 oz Rib eye Steaks Seasoning 20g of butter 10g of olive oil 30g of whole garlic cloves 2-4 whole tomatoes with the eyes removed 30g of lamb’s lettuce, washed 30g of mixed glennans crisp 200g Mixed wild mushrooms (chestnut, ceps, chanterelles and Shiitake) washed and trimmed 5g of flat parsley, washed and finely chopped
Method: 1. Pr heat a char-grill pan and season steaks both sides and rub some olive oil in to them as well. Place onto char-grill and cook for 8-10 minutes until sealed both sides. Then let the steaks rest 2. Cut tomatoes across the top in a criss cross motion and then season and drizzle with some oil. Then grill the tomatoes for 5 minutes until soft. 3. Place the garlic cloves into a sauté pan with butter and cook for 2 minutes. Then add the mushrooms and seasoning and cook further for 3-4 minutes. 4. Serve the spoon mushrooms in the centre of the plate then place the rib eye over the top, add the tomato and garnish with lambs lettuce dressed in a little olive oil and seasoning. Finish off with some glennans crisps and freshly chopped parsley. Recipe courtesy of glennans