BBQ Beef & Asparagus
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.
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