Fillet Steak with Tarragon and Asparagus

Serves: 2
Prep time: 
5 mins
Cooking time: 30 mins


  • 2 x 100g fillet steaks
  • 1 tsp olive oil
  • 400g asparagus
  • 2 shallots, finely diced
  • 100 ml white wine
  • 25 ml thicken cream
  • 1 Tbsp wholegrain mustard
  • 1 clove garlic, finely chopped
  • 6 Tbsp freshly chopped tarragon
  • Salt & pepper to season


  1. Wash the asparagus and cut off the woody ends. Blanch the asparagus in salted, boiling water for 10 minutes and drain.
  2. Heat oil in frying pan and gently toss the asparagus for 1-2 minutes, remove and set aside.
  3. Sweat the shallots in a sauce-pan until translucent. Add the wine and cook over a medium heat for 3 minutes.
  4. Reduce the heat and add the cream, mustard, garlic, tarragon, salt and pepper. Infuse over a low heat.
  5. BBQ, grill or fry the steaks as you prefer.
  6. Serve the steaks on the asparagus and spoon the sauce over.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.