Eye Fillet with Garlic Mushroom & Pepper Sauce

2 aged eye fillet steaks
¼ tsp SIDS SMOKEY BBQ RUB
2 tsp butter
2 tsp rice bran oil
8 asparagus spears
Sauce:--
1 large onion
10 white button mushrooms ranging from large to small
1 small tin mushrooms in pepper sauce
Garlic powder
SIDS SALT & PEPPER to taste

Remove steak from fridge, sprinkle with SIDS SMOKEY BBQ RUB and cover to warm to ambient.
Cut onion in half and remove the middle of each half leaving just the outer couple of layers. Remove mushroom stems, chop finely and add to the pepper sauce.
In a small pot, mix mushrooms in pepper sauce, garlic powder to taste and ground black pepper to taste. Gently heat to bubbling then remove from heat and cover.
In a frypan heat butter and oil. Cook onions outers both sides. Cook asparagus to almost ready then remove but keep warm. Cook mushroom caps both sides.
Increase heat to maximum then cook steak, turning every 15 seconds until done to your liking. Keep turning onion to cook to brown edges.
Remove steak to rest, reduce heat to medium then reheat asparagus. Reheat mushroom sauce on LOW heat.
After about 3 minutes, slice steak into rectangles then into cubes, leaving 1 rectangle intact.
Lay the asparagus in a cross-hatch on a warmed plate. Place cubes in the cross-hatches.
Place the rectangle on the plate, place the onion cup on the rectangle and fill with mushroom pepper sauce. Place 5 mushroom caps around the steak ranging in size from big to small. Season with SIDS SALT & PEPPER to taste.
Serve with fries in a big ramekin.