Ingredients

• 150g/5½oz beef fillet steak
• 2 asparagus spears
• 1 tsp olive oil
• salt and freshly ground black pepper
• 55ml/2fl oz red wine
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 55ml/2fl oz double cream
• ½tsp freshly ground black pepper

Directions

• 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.
• 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.
• 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.
• Serve the steak with the sauce poured over.