Season the beef and grill until medium. Remove from heat and allow to rest for 2 minutes before slicing. Blanch the asparagus and wrap two stems in Parma ham, then place on a griddle pan to mark. Melt the cheese in the cream. Cut the onion in chunks and sauté in butter with the jelly until browned, add the beer and reduce to a sauce consistency. Serve underneath the beef. To serve, lay the caramelized onions on your serving plate and top with the sliced beef. Lay the asparagus on top and pour over the melted cheese sauce.
Serves 2Email this Recipe Back to Neil's Recipes