DE BORTOLI STEAK
1 scotch fillet steak, per serve
10 mushrooms, stalk removed
2 bunches asparagus
1 bunch fresh rosemary
Salt & pepper, to season
Olive oil, to taste
De Bortoli Woodfired Heathcote Shiraz, to serve
Preheat BBQ, until smoking.
Pick the rosemary, place into a bowl and cover in the salt, olive oil and rub into the steaks.
Onto the preheated barbecue grill, add the remaining fresh rosemary and place the steaks on the grill section of the BBQ. Cook the steaks for approximately 10 minutes, or until cooked to your liking.
Season the asparagus and mushrooms and add to the barbecue, cooking until nicely charred, but still crisp.
Cut the steak on a bias to serve, and season with a final dash of salt and pepper.
ADAM SWANSON'S KALE & PASTA SALAD
EMMA'S PULLED PORK TACOS
MY MARKET KITCHEN
Creative Media Productions