This is my Dad’s recipe for simple iron-filled fillet steak with spinach and asparagus.
Over to Dad:
Ensure you buy quality fillet steaks from your butcher.
2 beef fillet steaks (each about 140g/5oz)
4 tbsp olive oil
1 tsp cracked black pepper
1 tsp sea salt
300g fresh spinach
small bunch flat-leaf parsley
Rub the fillet steaks with half the olive oil and sprinkle black pepper and sea salt. Heat a griddle pan until hot, and cook the steaks to your preference (2 mins each side for rare, 3 mins, medium rare, 4 medium, 5 mins for well done).
Leave the steaks to rest for 5 minutes.
Meanwhile in separate pans, boil the spinach in lots of salted boiling water for 3 minutes and the asparagus for 5 minutes. Drain and drizzle with the remaining olive oil and sea salt. Serve with the steaks and garnish with parsley.