Eye Fillet with Char grilled vegies with avocado oil and balsamic vinegar

This was our anniversary dinner. Honestly I couldn't have asked for better in a restaurant.

I didn't have a recipe - just an idea.

I cooked the most tender eye fillet steaks. They were about 2" high and pink in the middle, just perfect, Peter's was a little more rare. The vegies were char grilled, potato, sweet potato, onion, garlic, red capsicum and organic asparagus. These were cooked with olive spray oil and then I added a dash of avocado oil at the end. The potatoes were pre cooked in the microwave, so didn't take long, I just basically wanted the 'lines' on them. Instead of piling the vegies on the plate and then the meat beside, I 'built' it up and put the steak on top with a couple of tender asparagus spears. I dribbled a little avo oil and expensive balsamic vinegar around the edge of the plate. The result was absolutely fantastic.