Beef steak with asparagus and cherry tomatoes

Ingredients

• 220 g beef fillet
• 190 g asparagus
• 150 g cherry tomatoes
• 10 ml olive oil

Method

1. Snap the woody ends off the asparagus and toss the spears with a little of the olive oil and a pinch of salt. Leave the cherry tomatoes whole.
2. Heat a griddle pan over a high heat. Cook the asparagus for 4–6 minutes, turning, until charred in places and just tender. Move to a plate and keep warm.
3. Pat the beef fillet dry, rub with a little more of the olive oil and season with salt and black pepper. Sear it in the hot griddle pan for 3–4 minutes on each side, turning once, until 54–57°C in the centre for medium-rare or 60–63°C for medium.
4. Rest the steak on a warm plate for 5 minutes.
5. Meanwhile, heat the rest of the olive oil in a frying pan over a medium-high heat and pan-roast the cherry tomatoes for 3–4 minutes, shaking the pan, until the skins blister and start to split.
6. Slice the steak across the grain and serve with the asparagus and tomatoes, spooning their juices over.