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Fillet steak with red wine sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Antony Worrall Thompson

From Ready Steady Cook

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.

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

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Fillet steak with red wine sauce

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