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.

Beef Meat Main Course High Protein Steak

Estimated Nutrition

Calories

642.5

kcal / serving

642.5 kcal total

Carbs

8.4g

per serving

8.4 g total

Fat

48.2g

per serving

48.2 g total

Protein

34.8g

per serving

34.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

tsp

Dairy

Liquids

Meat

150

Beef Fillet Steak

fillet

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

0.5

tsp

Black Pepper

freshly ground for the sauce

OilsFats

tsp

Olive Oil

Vegetables

spears

Asparagus

Method

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.