INGREDIENTS Makes 1 serving handful of steak - I prefer rump steak 6 small asparagus spears small handful of sweet potato - cut into small cubes handful of sliced mushrooms LET'S GET COOKING Place a frying pan over a medium heat and drizzle in extra virgin olive oil. After a couple of minutes, add in the sweet potato and give a stir to mix with the oil. Fry for about 12 minutes until the cubes turn golden brown and soft. If you can gently cut through a piece of sweet potato, then it should be ready. Once cooked, remove from the pan and place on a plate on the side to cool down. This creates more flavour and crispiness. Use the same frying pan and place on a high heat. Drizzle in some more extra virgin olive oil and after a couple of minutes, add in the steak and the mushrooms. Season everything with salt and black pepper. Cook the steak for 6 minutes (medium - rare - thick cut steak) and turn over every couple of minutes. For extra flavour I add in 1 tsp of unsalted butter after 3 minutes of cooking. Also stir the mushrooms every couple of minutes. Once the steak is ready, place it on a wooden board to rest and place the mushrooms in a bowl. As soon as you start step 2, start step 3. Place a small saucepan over a low heat, add in 1tsp of unsalted butter and add in the asparagus spears. Mix with the butter and place a lid on top. Stir every couple of minutes and cook for 5-6 minutes until the asparagus spears are soft. Time to serve up. You can slice the steak or just serve up as one piece. Enjoy this powerful meal. Cooking video will be uploaded soon.
