Chargrilled Rib Eye Steak With A Mushroom, Thyme And Tale

Directions

1. Season the rib eye steak, sprinkle with oil and place on the chargrill for about 8 min till medium rare. Place the rocket and sliced chillies into the pre heated deep fat fryer for about 30 seconds till translucent/soft. Remove, sprinkle with salt, and serve next to the steak.
2. Bread pudding; peel and chop the garlic and shallots. Slice the mushrooms. Place a little oil in a pan and add in the garlic and onion.
3. Cook for 1 minute and add in the mushrooms and a little fresh thyme.
4. Cook for a further 2 min, remove from the heat and season.
5. Hot the lowfat milk in a pan. Whisk the egg yolks gently in a bowl and add in the lowfat milk slowly, season. Place 2 triangles of bread (crusts removed)
6. in a small oven proof dish. Place the mushroom mix on top and add in 2 more triangles of bread. Cover carefully with the egg and lowfat milk mix, leave to stand for 2 min, sprinkle with a little more fresh thyme then place in a pre heated oven, 425F, for 8 min.
7. Remove from the oven, place sliced taleggio cheese on the top and a little extra virgin olive oil and grill till slightly brown on top to heat the cheese.