Start this recipe by rubbing 1 tbsp oil over the beef and cover with the cracked black pepper. Heat a griddle pan and seal the beef on both sides for 2 minutes. Turn down the heat and continue to cook for 4-5 minutes on both sides, or to your liking. When cooked, remove from the pan and allow to rest. Add the remaining oil to the pan and fry the onion quarters, mushrooms and chopped thyme for 3-4 minutes, seasoning well with salt and pepper. Remove from the pan and add in the asparagus stems and pan-fry for 2 minutes. Splash in the red wine to deglaze the pan. To serve, slice the cooked beef and arrange onto 2 serving plates. Toss over the cooked mushrooms, asparagus and onion quarters. Pour the pan juices over the beef then arrange on top the rocket leaves and Parmesan shavings. Finish off with a good drizzle of extra virgin olive oil