Preparation: 15 minutes, plus 1 hour chilling time
Cooking: 20 minutes
Total: 35 minutes, plus 1 hour chilling time
250g butter, softened
1 cup firmly packed fresh herbs (such as flat-leaf parsley, chives and dill), leaves finely chopped
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Sea-salt flakes and freshly ground black pepper, to season
6 scotch fillet steaks (about 160g each)
6 large portobello mushrooms
¼ cup olive oil
2 bunches asparagus, trimmed
Combine butter, herbs, Worcestershire sauce and mustard in a bowl. Season with salt and pepper. Spoon mixture onto a sheet of baking paper and roll up to form a sausage shape. Twist ends to seal and refrigerate for 1 hour or until firm.
Preheat barbecue hotplate to medium-high. Brush steaks and mushrooms with oil and season with salt and pepper. Cook steaks for 4 minutes on each side for medium-rare or until cooked to your liking. Cook mushrooms for 3 minutes on each side or until tender and golden. Cook asparagus for 2-3 minutes or until just tender. Top steaks with mushrooms and serve each with a slice of herb butter and asparagus on the side.