Recipe Details

Ingredients

1. 2 (250g each) scotch fillet steaks, fat trimmed
2. Olive oil spray
3. 90g bacon rashers, rind and excess fat trimmed, coarsely chopped
4. 2 garlic cloves, crushed
5. 6 shallots, trimmed, cut into 3cm lengths
6. 1 bunch asparagus, trimmed, diagonally sliced into 3cm lengths
7. 150g (1 cup) frozen peas, thawed
8. 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
9. 1 baby cos lettuce, trimmed, shredded
10. 100g baby spinach leaves
11. Pinch of sugar
12. Finely chopped continental parsley, to serve
13. Mashed potato, to serve

Description

• Step 1

  Cut each steak in half horizontally to make 4 thin steaks.

• Step 2

  Heat a large non-stick frying pan over high heat. Spray with olive oil. Cook the bacon, stirring occasionally, for 5 minutes or until golden. Add the garlic and shallot and cook, stirring, for 1 minute or until aromatic. Add the asparagus, peas and stock. Reduce heat to medium. Simmer for 2-3 minutes or until vegetables are tender crisp. Add the lettuce, spinach and sugar. Cook, stirring, for 1 minute or until spinach and lettuce are just wilted.

• Step 3

  Heat a large non-stick frying pan over high heat. Spray with olive oil. Cook steaks for 1-2 minutes each side for medium or until cooked to your liking.

• Step 4

  Divide the steaks and pea mixture among serving plates. Top with parsley. Serve with mashed potato.