Here is a wonderful steak marinade, Tastes great and is super easy to do. I top steaks with a large mushroom and caramelised onion. On the side fresh asparagus topped with garlic breadcrumbs and chopped eggs.

Ingredients

4 Beef fillets, 200-300g each
Marinade
1/2 Cup dry red wine
1 Tablespoon balsamic vinegar
1 Dessertspoon Worcestershire sauce
3 Cloves garlic, crushed
2 Tablespoons basil, finely chopped

For the Mushrooms
4 Large flat mushrooms
11/2 Tablespoons olive oil
1 Teaspoon garlic powder (approximate amount enough to sprinkle over mushrooms.)
1 Teaspoon lemon pepper seasoning (Again approximate amount.)

Onions
20g Butter
5-6 Small red onions, sliced thinly
50ml Red wine vinegar
2-3 Tablespoons brown sugar

Asparagus

50g butter
500g Asparagus, ends trimmed
2 Cloves garlic, crushed
2 Tablespoons honey
1/2 Cup breadcrumbs
2 Hard boiled eggs, chopped finely
2 Tablespoons parsley, finely chopped

Method

1. Combine all the marinade ingredients, add steaks cover and refrigerate several hours or overnight. Preferably overnight turning occasionally.

2. Preheat oven to 200c

3. Place mushrooms in baking dish drizzle with oil, sprinkle with garlic and lemon pepper. Bake, uncovered for about 25 Min’s or until tender.

4. Melt the butter in a pan and cook onion until soft and browned slightly. Cook stirring occasionally about 20 Min’s or until onions are browned and mixture has thickened.

5. Cook the steaks on the BBQ, Under the grill of in a large pan until desired doneness. Depending on thickness cooking time will vary, generally, sear each steak 1-2 min’s a side, then cook for a further 4-5 min’s a side for medium rare.

To serve: Top each steak with a mushroom and a little caramelised onion with asparagus on the side.

Method for the Asparagus

1. Melt half the butter and honey in a pan, add garlic and breadcrumbs, cook stirring until breadcrumbs are crisp.

2. Boil, Steam or microwave asparagus until just tender, drain.

3. Serve asparagus drizzled with remaining melted butter and honey, scatter breadcrumb mixture, chopped egg and parsley over the top.

All photo’s taken by me unless otherwise stated.