- 600 g free-range fillet steak
- Olive oil
- Sea salt and black pepper
- Asparagus spears
- 4 T soya sauce
- 1 t fish sauce
- 3 t olive oil
Heat a pan over a medium to high heat.
Rub a 600 g free-range fillet steak in olive oil, sea salt and black pepper. Sear briefly on each side to seal, then cook to your preference.
Blanch asparagus spears in hot water until tender. Toss with pan-fried garlic slivers, soya sauce, fish sauce and olive oil.