The plan ...

When you're ready to cook it will take minutes. Don't forget to pre-heat your oven on low to warm the bowls.

Plan of action

Heat 2 tbsp of rapeseed oil in a pre-heated wok or large frying pan. I used a wok. Seal the fillet slices on either side quickly and then set aside – don't overcrowd – cook in batches. Add the onion and sweet peppers to the wok and stir fry for 2/3 minutes, then add the cooked potatoes, stir fry again for 2/3 minutes. Add the broad beans, asparagus and sealed, sliced fillet along with any residual juices. Finally add the stir fry sauce of dark soy, rice wine and sweet chilli sauce. Toss to stir fry for another 3 minutes.

Serve immediately in a large warmed bowl and dig in!

Here's the photo-guide :

I wrote this with entertaining or that special occasion in mind – food for thought …

A final note :

If you are fortunate enough to use a real butcher ask if he has fillet tail – it's the end of the fillet and so not uniform shape and ideal for this recipe. It's cheaper too and although it's still expensive it is a special occasion after all!