The balsamic vinegar in this dish enhances the flavour of the beef, and the chilli gives it extra punch. As an alternative to fillet steak, try using Aberdeen Angus rump, topside or top rump.
Marinated Beef with Asparagus
- 2 large cloves garlic, crushed
- 2 medium red chillies, deseeded and finely chopped
- 2 tbsp grainy mustard
- 200ml Waitrose Balsamic Vinegar of Modena
- 1kg piece fillet steak, Aberdeen Angus or British, from the meat service counter
- A little olive oil for searing
- For the asparagus
- 750g asparagus spears, trimmed
- 100g butter
- Finely grated zest and juice of 1 lemon
- Place the garlic, chillies, mustard and vinegar in a shallow dish and mix well. Add the beef, turning it to coat with the marinade. Cover and chill overnight, turning occasionally.
- Preheat the oven to 200°C, gas mark 6. Remove the meat from the marinade and dry off the beef with kitchen paper. Discard the marinade.
- Heat a large frying pan with a little olive oil. Sear the fillet on a high heat until brown all over. Place in a non-stick roasting tin and cook for 35 minutes for rare, 50 minutes (medium) or 1 hour (well done). Store in the fridge until ready to transport, but serve at room temperature.
- Meanwhile, add the asparagus to a pan of boiling water and cook for 5-6 minutes until just tender. Drain and refresh under cold water.
- To make the lemon butter sauce, melt the butter with the lemon zest and juice, and season well. Allow to cool, then chill.
To transport, place the asparagus and sauce in separate containers. Either wrap the beef in foil or place in a plastic box.
Add 2-3 tablespoons of hot water (from a flask) to the sauce and shake well. Carve the beef. Arrange the asparagus on a platter, cover with sauce and top with the slices of beef. Pass round and get everyone to help themselves.
- Preparation time: 10 minutes, plus marinating overnight
- Cooking time: 40 minutes (for rare), plus 15-20 minutes resting
- Total time: 55 minutes to an hour, plus marinating overnight
Typical values per serving:
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This recipe was first published in May 2006.