¼ cup port
1 tablespoon seeded mustard
2 cloves garlic, crushed
1 tablespoon finely chopped fresh thyme leaves
4 x 200g eye fillet beef steaks
1 bunch asparagus spears, trimmed and blanched
150g Yarra Valley Dairy Le Jack, sliced
Combine port, mustard, garlic and thyme. Add beef and marinate for 1-2 hours.
Grill or BBQ steaks on a grill plate for 3-4 minutes on each side, or until done to your liking.Serve topped with warm asparagus spears and slices of Yarra Valley Dairy Le Jack.
Tip: Vegetable mixture can be prepared in advance and used as required.