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1 tablespoon Oil, olive, pure

1 onion Onion, mature, white skinned, peeled, raw

1 spear Asparagus, raw

4 steak Beef, fillet, lean, raw

1 clove Garlic, peeled, raw

1 cup juice cranberry

1 glass Wine, red

1 teaspoon Mustard powder, dry

1 spring onion Onion, spring, raw

• Heat the oil in a large non-stick frying pan over medium heat. Add the onion, cut-side down, and cook for 1 minute each side or until golden brown. Transfer to a large bowl. Increase heat to medium-high. Add the asparagus and cook, stirring occasionally, for 3 minutes or until bright green and tender crisp. Transfer to bowl with the onion. Season steaks with salt and pepper. Cook for 4 minutes each side for medium or until cooked to you liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Meanwhile, add garlic to the same pan and cook, stirring, for 1 minute or until fragrant. Add cranberry juice and bring to the boil. Boil, stirring occasionally, for 4 minutes or until reduced by half. Remove from heat. Stir in the vinegar and mustard. Taste and season with salt and pepper. Cut steaks with the grain into thin slices. Combine beef, onion, asparagus and watercress in a bowl. Divide among serving plates and drizzle with dressing. Serve immediately.

1 tsp olive oil 1 red onion, halved, each half cut into 3 wedges 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths 4 small (about 150g each) beef fillet steaks, excess fat trimmed Salt & freshly ground black pepper 1 garlic clove, crushed 125ml (1/2 cup) cranberry juice 2 tbs red wine vinegar 1 tbs wholegrain mustard 1 bunch watercress, sprigs picked, washed, dried