Ingredients
55g/2oz ready rolled puff pastry
1 tbsp milk
2 tbsp extra virgin olive oil
125g/4½oz baby button mushrooms, sliced
3 spring onions, chopped
1 garlic clove, thinly sliced
250ml/8½fl oz single cream
25g/1oz parmesan cheese
pinch dried chilli flakes
small handful fresh parsley, chopped
6 basil leaves, chopped
salt and freshly ground black pepper
110g/4oz fillet steak
85g/3oz fresh asparagus tips
handful fresh chives, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out the pastry onto a floured work surface and use a 10cm/4in chefs' ring to cut out two circles. Place onto a baking tray lined with baking parchment and brush with milk. Bake in the oven for 10-12 minutes, or until the pastry has risen and turned golden-brown.
3. Heat one tablespoon of the olive oil in a pan over a medium heat. Fry the mushrooms and spring onions for two minutes, then add the garlic, cream, grated parmesan and chilli flakes.
4. Add the parsley and basil and season, to taste, with salt and freshly ground black pepper. Cook for a further three minutes.
5. Meanwhile, heat the remaining tablespoon of olive oil in a frying pan over a high heat.
6. Season the steak well with salt and freshly ground black pepper and add the steak to the pan. Cook for one minute on each side, until golden-brown all over, then reduce the heat and cook for a further 3-4 minutes on each side (for medium rare), or until cooked to your liking.
7. Remove the steak from the pan and set aside to rest for 2-3 minutes, then cut into six slices.
8. Boil the asparagus in salted water for four minutes, or until tender, then drain and set aside.
9. To serve, cut each pastry circle in half to make two thin circles and place one half onto each of two plates. Top each pastry half with equal amounts of the mushroom sauce and asparagus, then place the second halves of pastry on top.
10. Place three slices of steak on the side of each plate and garnish with chives.
