Ingredients
150g/5½oz beef fillet steak
2 asparagus spears
1 tsp olive oil
salt and freshly ground black pepper
For the pepper sauce
55ml/2fl oz red wine
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
55ml/2fl oz double cream
½tsp freshly ground black pepper
Method
1. Cut a pocket into the fillet steak and stuff with the asparagus spears. Rub the steak with olive oil, salt and freshly ground black pepper, to taste.
2. Heat a small frying-pan over a high heat. Add the steak and fry for two minutes on each side (or longer, according to taste) and set aside on a warm plate.
3. Meanwhile, to make the sauce, place the wine, Worcestershire sauce, mustard, cream and pepper in a small saucepan. Bring to the boil and reduce for five minutes, or until thick.
4. Serve the steak with the sauce poured over.
