Steak and asparagus with creamy cheese sauce

DESCRIPTION: This quick and easy steak dinner is perfect for date night.

INGREDIENTS: 170g asparagus spears 1/4 cup (65ml) olive oil Salt and pepper for seasoning 2 x 200g sirloin steaks 1/4 cup (100ml) cream cheese, softened 2 egg yolks 1 tbs (15ml) lemon juice 1/2 cup milk (125ml) milk Parmesan, grated (optional) Sprouts, to garnish

METHOD: Preheat the oven to 180°C and spray a grill pan with non stick spray. Heat on high until the pan is almost smoking.

Season the steaks with salt and pepper and 2 tbs (30ml) of the olive oil. Place the steaks on the hot grill pan and leave to cook for 2 minutes.

Flip the steaks over and grill on the other side for 2 minutes. Once seared, transfer to a baking tray and place in the preheated oven for 8 to 10 minutes.

Make the sauce while the steaks are cooking; mix the cream cheese and egg yolks together

Using an electric blender. Place in a saucepan over medium heat, whisking continuously, add the lemon juice and salt.

Continue to whisk and combine, then add the milk gradually until you reach the desired consistency of a sauce.

Once you are happy with the thickness, take off the heat immediately and grate in some parmesan cheese (optional). Set aside. Using the same hot grill pan from the steaks, toss the asparagus spears with 2 tbs (30ml) of olive oil and place on to the hot grill to cook for 2 minutes until slightly cooked but still firm and crunchy. Allow the steaks to rest for 5 minutes. Once rested, slice into thick slices. Arrange the steak slices alongside with crunchy asparagus spears, pour over creamy cheese sauce, garnish with sprouts, and serve.

Serves: 2