Pepper Crusted Beef with Roast Asparagus Spears
Serves 4
   12 baby chat potatoes
   1 tbsp olive oil
   1 ½ tsp cracked black pepper
   ½ tsp sea salt
   1 x 500 g piece eye fillet beef
   2 bunches asparagus, woody ends removed
   8 – 12 large cherry tomatoes

Preheat oven to 180ºc. Toss potatoes in 1 tsp of the oil, then place into large roasting dish. Bake in pre-heated oven 10 minutes.
   Meanwhile, combine pepper and salt on dinner plate, and roll beef firmly in mixture to form a thin crust. Heat remaining oil in small pan, and brown beef on all sides to seal crust. Remove from heat, place into baking pan with potatoes and cook a further 15 minutes.
   Scatter asparagus spears and tomatoes over potatoes and bake 10 minutes more. Remove meat from pan and wrap in foil to rest for a few minutes. Slice beef thickly and serve at once with vegetables.
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