1

Place steaks between pieces of plastic wrap and gently pound with a rolling pin until 4mm thick. Cut each steak in half crossways.

2

Cook asparagus and carrot in a saucepan of boiling water for 30 seconds. Add shallots and cook for 30 seconds. Drain. Refresh under cold water. Drain. Transfer to a plate lined with paper towel.

3

Top steaks with vegetables. Roll to enclose filling and secure with toothpicks. Place in a shallow dish. Pour over ¼ cup (60ml) sauce and turn to coat.

4

Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook rolls, in batches, turning, for 1–2 minutes or until browned. Cover with foil and set aside to rest for 5 minutes before serving.

5

Meanwhile, heat remaining oil in same pan. Add mushrooms and cook, stirring, for 2–3 minutes or until tender. Stir in remaining sauce. Drizzle rolls with resting juices and serve with mushrooms.