Ingredients:
- 1 curly green salad,
- 1 rock salad bunch,
- 1 beef fillet,
- 2/3 radishes,
- 50 g Ginos black olives rings,
- 50 g Ginos corn,
- 10 Ginos cherry tomatoes,
- Maldon salt and extra virgin olive oil as required.

1. Open and drain the tins of corn, olives and cherry tomatoes.
2. Lay the sliced fillets of beef on a grill over a high flame and cook it on both sides.
3. Verify the temperature of the beef at its centre using a gastronomic thermometer; it has to reach 35 degrees.
4. Take two great and coloured salad leaves and lay them down at the centre of the plate.
5. Create a layer of rocket salad and lay the sliced fillets of beef down on it.
6. Salt the fillets using Maldon salt and season it with extra virgin olive oil.
7. Use the corn and the olive rings to enrich the dish. Finally garnish it by adding some cherry tomatoes and some radishes cut into flowers.