recipes
Fillet of beef mignions with grilled aubergine and asparagus topped with herbed butter
Ingredients
- 4 fillet steaks x 125g
- 10 large asparagus
- 1 aubergine
- 100g flavoured couscous (Sammy`s)
- 150g salted butter
- 2 tbsp Worchesterhire sauce
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped parsley
- 1 clove garlic
- 1 spring onion
- Bunch rocket leaves
Method
Put 100g of cous-cous in a bowl, add 160ml of boiling water cover and leave for 5 minutes, Blend the butter, worchester sauce, rosemary, parsley, garlic and chopped spring onion put on silver foil and roll, Place in the fridge and allow to set. Slice the aubergine leangthwise and grill it until softened, blanch the asparagus and roll them in the aubergines. Grill the steaks to your likings on a grill and serve on the aubergines with the rocket leaves in the middle and a slice of butter on top to melt. Serve the cous-cous on the other end on the plate or on a seperate dish.
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