Ingredients

• 1 tbsp sesame oil
• 125g/4½oz fillet steak
• 1 tbsp sesame seeds
• 100g/3½oz new potatoes
• cut in half
• 100g/3½oz Chantenay carrots or similar small carrots
• 85g/3oz asparagus spears
• 1 tbsp soy sauce
• ¼ chicken stock cube
• 1 tbsp honey
• ½ orange
• juice only
• 1 orange
• peeled and sliced
• 1 sprig fresh chervil

Directions

• Bring a saucepan of salted water to the boil.
• For the Asian sesame beef fillet
• heat a frying pan over a medium heat. Rub the sesame oil into the steak and fry the meat for 2-3 minutes on each side
• or until cooked to your taste. Sprinkle the sesame seeds over the steak
• then remove the meat from the pan. Set aside to rest.
• For the orange and vegetable salad
• cook the potatoes
• carrots and asparagus in the salted
• boiling water for 5-6 minutes
• or until tender but not cooked through
• then drain.
• Add the partially-cooked vegetables
• soy sauce
• stock cube
• honey
• and orange juice to the beef pan. Simmer over a medium heat for 4-5 minutes
• stirring occasionally
• until the sauce has thickened slightly.
• To serve
• arrange the orange slices on a serving plate and spoon the orange and vegetable salad into the centre. Place the sesame beef fillet on top of the salad
• and garnish with the chervil sprig.