First prepare the dry rub, blend together the chilli, sweet and smoked paprika, garlic powder, sugar, salt and pepper.
Rub the medallions and set aside for 20 minutes.
Meanwhile rub the asparagus and tomatoes with the olive oil.
Place on a griddle pan and cook. Then cook the steaks as you wish.
Warm the butter in a saucepan add the butter beans, lemon zest and juice.
Heat through and crush lightly with a masher. Season and stir through the chopped parsley.
In a broad chefs ring dress a portion of the butter beans onto the plate.
Top with the steak medallions and resting juices.
Add three spears of asparagus to one side on the other lay a bed of rocket then top with the toasted cherry tomatoes.
This recipe was donated by the Hairy Bikers, and featured on their 2019 World Tour.
Prep time: 30 mins
Cook time: 20 mins
2 Chunky fillet steaks sliced into three medallions
1tsp chilli powder of choice
1tsp ground cumin
1tsp sweet paprika
½tsp smoked paprika
1tsp garlic powder
1tsp soft brown sugar
Good twist of black pepper
Sea salt flakes to taste.
Can of butter beans
Knob of butter
Zest of a lemon
1tsp lemon juice
1tbsp chopped flat leaf parsley
6 stalks asparagus
1tbsp olive oil
10 cherry tomatoes