- 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
- 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.