Save to your scrapbook
Marinated Beef with Asparagus
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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.
Typical values per serving:
This recipe was first published in May 2006.