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Fillet Steak with Red Wine Sauce

Beef fillet stuffed with fresh asparagus, pan-seared and served with a rich, creamy red wine and Dijon mustard reduction.

BeefMeatMain CourseHigh ProteinSteak

Estimated Nutrition

Per Serving Total
Calories 642.5 kcals 642.5 kcals
Carbohydrates 8.4 grams 8.4 grams
Fat 48.2 grams 48.2 grams
Protein 34.8 grams 34.8 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Worcestershire Sauce
1
tsp
Dijon Mustard
Dairy
55
ml
Double Cream
Liquids
55
ml
Red Wine
Meat
150
g
Beef Fillet Steak
fillet
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
0.5
tsp
Black Pepper
freshly ground for the sauce
OilsFats
1
tsp
Olive Oil
Vegetables
2
spears
Asparagus

Steps

  • Cut a pocket into the steak and insert the asparagus spears.
  • Season the steak with olive oil, salt, and pepper.
  • Fry the steak in a hot pan for two minutes per side.
  • Rest the steak on a warm plate.
  • Combine wine, Worcestershire sauce, mustard, cream, and pepper in a saucepan.
  • Boil the mixture for five minutes until the sauce thickens.
  • Pour the sauce over the steak to serve.