Steak with peppercorn sauce and roast vegetables

Method

• Step 1
  Place asparagus in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Drain. Refresh in a bowl of iced water. Drain.
• Step 2
  Place Roast vegetables, salad leaves and asparagus in a large bowl. Drizzle with lemon juice and 2 tablespoons oil. Season with salt and pepper. Toss to combine.
• Step 3
  Drizzle steaks with 2 teaspoons oil. Season with salt and pepper. Heat a non-stick frying pan over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
• Step 4
  Meanwhile, reduce heat to medium. Add remaining oil to pan. Add onion. Cook, stirring occasionally, for 5 to 6 minutes or until softened. Add wine and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by half. Add peppercorns, mustard and cream. Simmer for 4 to 5 minutes or until slightly thickened. Serve steak with peppercorn sauce and salad.