Pan Tossed Steak with Asparagus and Bone Broth Reduction Jus

Recipe Pan Tossed Steak With Asparagus And Bone Broth Reduction Jus

Serves 6


  • Extra Virgin Olive Oil
  • 1 golden eschalot, chopped
  • 2 cloves garlic, finely chopped
  • 1 packet 500g The Stock Merchant Beef Bone Broth (GF)
  • 4 Desiree potatoes, peeled & diced to 2.5cm cubes
  • 2 tablespoons Megachef Oyster sauce (GF)
  • 400g prime beef, trimmed and diced into 2.5cm squares
  • 2 bunch asparagus, ends trimmed


  1. Drizzle 2 tablespoons extra virgin olive oil into a shallow pan and lightly brown shallot and garlic.
  2. Add 500g packet of The Stock Merchant Bone Broth to the pan and bring to a boil.
    Once stock has come to a boil, add in diced potatoes, cover, and let simmer for 10 to 12 minutes or until potatoes become tender but still firm when inserted with the tip of a knife. Remove and drain potatoes. Cover and set aside.
  3. Bring remaining stock to a gentle boil and let reduce to 1/3 of liquid.
  4. Add 2 tablespoons of Megachef oyster sauce to the reduced stock.
  5. Mash finely 2 pieces of boiled potatoes with a fork. Add to stock and stir till thickened and glossy. Remove from heat.
  6. Heat a large frying pan with 2 tablespoons of extra virgin olive oil. Once pan is hot, add diced beef and let sear and toss for 4 to 5 minutes, or until desired doneness. Do this in 2 batches if necessary. Season with salt and pepper to taste. Set aside.
  7. In the same pan, sear and toss asparagus for 2 to 3 minutes. Season with salt and pepper.
  8. Serve immediately with a drizzle of jus.
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