RECIPE BY:

Matt Sinclair

INGREDIENTS :

• 1x Packet Little Lucifer’s Smoking Hickory & Mesquite Wood Chips
• 2 x Coles Beef Eye Fillet Steaks
• Oil (enough to cover the filets evenly)
• Salt (enough to cover the filets evenly)
• 2 x bunches of asparagus
• 1 tbsp Freshly shaved Horseradish
• 50g Ballantyne Rolled Cultured Style Unsalted Butter
• 1 tbsp Dijon Mustard
• Pinch of salt

METHOD :

• Pierce the foil packaging of the wood chips and place on the grill and close the lid for 10 minutes.
• In a small bowl combine butter, mustard, horseradish and salt.
• Coat the steaks evenly with salt and olive oil. Place asparagus and steaks on the grill, cook 2 minutes each side (depending on how you like your steak). Once cooked to liking, coat steaks in butter mixture, reserving a portion for serving, cook a further minute.
• Remove asparagus and steak from grill and add reserve butter on top, serve with roast potatoes.