Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/200°C fan. Remove the steaks from the fridge. Trim the woody ends off the asparagus. Separate the egg yolk and discard the whites (or save the whites for an omelette!). Grate the Parmesan.
2 Blanch asparagus
Bring a large pot of salted water to the boil. Add the asparagus and cook for 1 min. Drain immediately and rinse under cold water. Transfer to a baking dish.
3 Fry steak
Meanwhile, pat the steaks dry, rub them with oil and season with salt. Heat a pan over a high heat. Once hot, add the steaks and fry them for 3 min on each side. Place on a baking tray alongside the cherry tomatoes and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min.
4 Make sauce
Heat a saucepan over a medium heat. Add the butter and flour and cook, stirring, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Remove from the heat and whisk in the mustard, half of the Parmesan and the egg yolk. Season with salt and pepper.
5 Bake asparagus
Once the steaks are out of the oven, pour the sauce over the asparagus and top with the remaining Parmesan. Bake for 10 min or until the cheese is golden.
Once rested, season the steak generously with salt and pepper. Serve alongside the asparaguscheese and roasted cherry tomatoes. Sprinkle everything with the flakyseasalt.