Scotch fillet marinated in soy sauce and sesame oil is grilled with fresh asparagus spears.
Combine sugar, fish sauce, wine, soy and sesame oil together and pour over fillets, allow to marinate, preferably overnight, but for at least twenty minutes.
Brush fillets with olive oil and place onto a preheated hot grill.
Season with salt and pepper.
Cook for 2 minutes each side turning once for rare or 3 minutes each side for medium rare, cook longer if you prefer ( this dish is better eaten fairly rare)
At this time coat asparagus lightly in olive oil.
Sprinkle with salt and pepper.
Put straight onto the grill and cook until slightly browned (about 4 minutes).
Garnish with fresh herbs of your choice and serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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