Slice the tender sirloin beef into thin strips.

Clean the assorted wild mushrooms and slice them into bite-sized pieces.

Wash the English hothouse cucumbers and slice them thinly.

Heat a pan over medium-high heat and add a bit of oil for frying.

Once the oil is hot, add the sliced sirloin beef strips to the pan.

Season the beef with salt and pepper to taste.

Cook the beef until it’s browned and cooked through, then set it aside.

Using the same pan or a separate one if needed, add a little more oil if necessary.

Add the assorted wild mushrooms to the pan.

Season the mushrooms with a pinch of salt and pepper.

Sauté the mushrooms until they’re tender and slightly browned. Remove from heat and set aside.

In a large mixing bowl, combine the cooked beef, sautéed mushrooms, and sliced cucumbers.

Drizzle the extra-virgin olive oil over the mixture and toss gently to coat everything evenly.

Taste and adjust seasoning if needed with more salt and pepper.

Sprinkle the salad with a handful of toasted pine nuts for added texture and flavor.

Give it a final gentle toss to incorporate the pine nuts.

Serve the Hunter’s Salad immediately as a flavorful and hearty dish.