Beef steak with pan-fried Brussels sprouts, mushrooms, bacon and aspargus

Recipe for one - I was very hungry, I was cooking just for myself and I love a good steak.

What you'll need

200g beef fillet steak (or whatever meat you'd like. I think this would also be nice with a chicken breast or some lamb steaks)
4 button mushrooms, cleaned and chopped
4 asparagus spears, woody ends removed and sliced in half lengthwise
4 rashers middle bacon, rind removed and roughly chopped
4 Brussels sprouts, quartered, any yellowed or withered outside leaves removed

1 tablespoon Worcestershire sauce
Juice of half a lemon
Salt and pepper

What to do

Heat a large non-stick frying pan over high heat. Add the bacon to the pan and cook, stirring constantly for two minutes. Add the mushrooms and Brussels sprouts and cook for a further two minutes, stirring constantly. Remove from the pan to a plate and set aside. Make sure you scrape any brown bits from the bottom of the pan.

Reheat the pan again to high heat. You may need to add a little splash of olive oil to the pan, depending on how fatty the bacon was and how much fat is left behind in the pan. Add the meat, and cook to your liking. I like medium rare, and for the meat the the picture above that was about five minutes on either side, but it was a thick steak.

When you turn your meat to cook it on the other side, add the bacon, asparagus, Brussels sprouts and mushrooms to the pan. Place the lid on the pan to steam the asparagus and finish cooking the Brussels sprouts. Once the meat is cooked, remove the pan from the heat to rest the meat a little bit before cooking. Add the Worcestershire sauce and a good squeeze of lemon juice to the pan and season well with pepper and a little salt (remember that the bacon and Worcestershire sauce is salty already).

Place your meat onto a serving plate, then gently stir the other ingredients in the pan to coat with the sauce, making sure to pick up all the little bits of crispy bacon from the pan. Serve warm over the steak and enjoy.