2 eye fillet beef steaks, each sliced into four thick medallions
4 rashers bacon, cut into 8 strips
1 tbsp Dijon mustard
2 bunches asparagus
2 tbsp extra virgin olive oil
Salt and pepper
2 metal skewers (or wooden skewers soaked in water)
1 tbsp extra virgin olive oil
½ red onion, finely diced
1 tbsp dill, finely chopped
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
1 tsp capers, drained
100g unsalted butter
Heat a BBQ or griddle pan over high heat.
Season the beef lightly with salt and pepper, and spread a thin layer of Dijon mustard over each strip of bacon. Place a beef medallion at the end of one trip of bacon, then roll it up so it is completely encased. Repeat with each medallion and bacon strip. Thread four pieces onto each skewer.
Drizzle the skewers with olive oil and place onto the hot BBQ or griddle pan. Whilst the beef is cooking, season the asparagus with salt and pepper, drizzle with olive oil, then place on the BBQ or griddle plan to chargrill. Turn the beef over after a few minutes to cook both sides.
To make the sauce, add the olive oil and onion to a frypan and cook for a minute until the onion has softened. Add the capers, butter and salt and pepper to taste, and allow the butter to melt. Add the herbs towards the end of the melting process and stir to combine. Once melted remove from the heat.
Spoon the hot butter and herb sauce over the skewers and asparagus.