Ingredients
500gm fillet steak
1 clove garlic, crushed
1 Tblsp each of finely chopped:
basil, parsley, chives
500gm potatoes
8 patty pans
200gm thin asparagus spears
125gm mushrooms
400ml water
2 tsp beef stock powder
1 – 2 tsp maizena
Method
Put the potatoes on to cook in lightly salted boiling water.
Steam the patty pans and asparagus over the potatoes.
Meanwhile, cut the fillet into four steaks.
Flatten the steaks out a little, just with the heel of your hand.
Mix the herbs and garlic together.
Sprinkle the herbs over the steaks, and press on firmly.
Turn the steaks over and repeat the sprinkle/press.
Spray a griddle pan with non-stick cooking spray, and put on a high heat.
Spray both sides of the steak with non-stick cooking spray.
When the griddle pan is smoking, turn the heat down to medium.
Place the steaks in the griddle pan and cook for about five minutes.
Turn the steaks and cook for a further 5 mins.
Remove steaks from pan and allow to rest.
Put the mushrooms, water and stock powder in the pan.
Simmer until the mushrooms are tender.
Mix the maizena to a paste with a little more water.
Add the maizena paste to the mushroom sauce, stirring continuously.
Cook until sauce is thickened.
Serve each steak on a bed of asparagus, with the patty pans and potatoes
alongside, and the mushroom sauce over the potatoes.
I think I’ve said before that I only buy fillet steak – but you could use rump. My steaks were probably about 2.5cm thick. With 5 mins per side, they were still slightly pink in the middle. Allowing meat to stand helps make it tender.
