Whether for brunch, lunch or a cheeky evening supper, this recipe is full of flavour and will satisfy your every tastebud.


  • 4 x 125g fillet steak medallion (¼ inch thick)
  • 4 x free range eggs
  • 150g oyster mushroom or chestnut mushroom
  • 1 lemon
  • 1 tsp maple syrup
  • 4-6 thyme stalks
  • Handful of baby spinach (optional)
  • 1 tbsp butter
  • Sea salt & cracked black pepper for seasoning

For the chilli peanut rayu:

  • 50g peanuts
  • 2 long red chilli – finely chopped with seeds
  • 1 jalapeno chilli – finely chopped with seeds
  • 20g sesame seeds
  • 5g caster sugar
  • 5g salt
  • 1 clove garlic
  • 100ml extra virgin olive oil


1. Season the steaks generously with salt & pepper (leave to come to room temperature).

2. Excluding the oil, mix all the ingredients for the rayu together in a bowl. Place on a tray and bake for 20 minutes at 200 degrees.

3. Remove from the oven – leave to cool slightly and either in a mortar and pestle, food processor or hand blender blitz together (don't over blend, you don't want a paste) adding the oil to incorporate. Set aside until needed.

4. In a very hot pan almost to the point of smoking, fry the steaks to your desired cooking temperature – for medium three minutes on one side, two minutes on the other side.

5. Remove the steaks and leave to rest until needed.

6. In the same pan, fry the mushrooms on a medium heat, add the butter, maple syrup and thyme along with some salt and a squeeze of lemon juice. Fry for two to three minutes. If you like spinach you can add it right at the end, just to wilt a little.

7. In a separate pan fry your eggs just how you like them. It's sunny side up for me with a little salt and pepper.

8. For serving place the mushroom mixture in the centre of your warm plate. Place two medallions on top, then two eggs per dish along with a generous tablespoon of the peanut rayu to finish.