1. Preheat oven to 220°C.
2. Lightly fry shallot,
garlic and peas in butter. Season and fry until soft.
Purée and set aside.
3. In an ovenproof frying
pan, add cooking oil, and heat on high.
4. Season steak with salt,
pepper and thyme, and place in hot pan to
seal one side. When golden brown, flip the steak and
put the pan in
5. Turn steak every 3
minutes, until cooked to your liking, then take out of
pan and rest.
6. Sauté the mushrooms in 1
teaspoon of olive oil until they're golden.
7. Reheat the steak in the
oven for 2 minutes, and at the same time,
blanch the asparagus in boiling water.
8. When asparagus is cooked,
toss in a bowl with remaining olive oil
and season, then serve with the steak, pea purée and