Steak Stuffed with Mushrooms & Asparagus

The weekend is lovely and there's nothing I love more than cooking on a Friday night listening to 80s music on the radio. I treated myself to a piece of sirloin steak and decided that I'd stuff it; thanks for the inspiration 'you-know-who'.
I quickly seared off a few asparagus spears until almost done, they should still have a decent amount of crunch.

Then I finely chopped up a few chestnut and button mushrooms and fried them gently in a little olive oil with crushed garlic, finely chopped shallot and plenty of seasoning. Allow these and the asparagu to cool before putting them into the steaks.

Lay the steaks between two sheets of cling film and flatten out as thin as possible. Then you lay the asparagus into the middle of the steak and spread the cooled mushrooms across the top. Fold either side of the steaks over to seal and put seal side down in a baking dish. Set aside while you prepare the rest of the meal.





There was a bag of baby new potatoes on offer yesterday so I decided they'd be nice roasted in their skins. Slice them lengthways and rinse them well to get rid of the starch. Pat them completely dry with kitchen paper. I preheated the baking tray then sprayed it with spray oil added the potato slices, sprayed them with more spray oil and generously seasoned with sea salt and black pepper. These take approximately 25-35mins in a preheated oven at 180C/fan 170C. Turn them every ten mins to ensure they go brown and crispy on both sides.

I char-grilled some asparagus spears on the griddle until nicely marked but still with a bite. I left some button mushrooms whole and griddled them as well.  Once the potatoes have been cooking for around 15mins add the steaks to the oven. You want them to be still juicy and pink in the centre.  Once they are cooked remove and let sit for a few minutes while you reduce down the juices they released to make a sauce. The sauce can then be spooned over the steaks just before you serve them.