Quick Recipe: Beef fillet steak with vanilla and basil ice cream and chilli honey blueberries

2 lean beef fillet steaks, small tub of 'real' vanilla ice cream, 6 fresh basil leaves, torn, 100g (4oz) blueberries, dash Tabasco chilli sauce, drizzle of honey (about 15ml/1 tbsp), freshly-ground black pepper

Preheat oven to Gas 4-5, 180C. Remove ice cream from freezer and allow to soften very slightly.

Using a small teaspoon, scoop out six small balls of the ice cream. Place on a plate, add the roughly-torn basil and roll the balls in the basil. Return to freezer to harden. Place the blueberries on a baking sheet; add a dash of chilli sauce and drizzle with honey. Place in oven for 5 mins until blueberries start to soften.

Season steaks well and place on a preheated griddle or grill pan Cook for 3 mins each side for rare

5 mins each side for med

7 mins each side for well done.

Allow the steaks to rest for a couple of minutes before serving topped with the vanilla basil ice cream, chilli blueberries and steamed asparagus.