Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep potatoes
Preheat the oven to 200°C/180°C fan. Remove the steaks and butter from the fridge. Peel the potatoes and chop any large ones in half. Add them to a pot of boiling salted water and cook over a high heat for 5 min or until fork-tender. Once tender, drain and leave to steam dry for 5 min.
Tip!For extra crispy potatoes, shake them around in a colander to fluff up the edges before roasting!
2 Make truffle butter
Meanwhile, place the butter into a bowl with the truffleoil and a pinch of the flaky seasalt (reserve the rest for step 6). Mash with a fork until combined. Transfer the butter to a square piece of baking paper and roll it up, like an old fashioned sweet. Place it in the fridge or freezer until ready to serve.
3 Roast potatoes
Meanwhile, once drained, add the cooked potatoes to a baking tray (see pro tip). Drizzle with a generous amount of vegetable oil. Roast for 25-30 min.
4 Prep spinach
Meanwhile, peel and mince the garlic. Peel and slice the shallots. Chop the spinach roughly.
5 Cook steaks
Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 4-6 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper. Reserve the pan.
6 Cook spinach
Return the pan to a medium heat with a drizzle of oil. Add the shallots and garlic and cook for 3 min. Add the spinach with a pinch of salt and cook for 4 min. Slice the rested steaks and season generously with pepper. Top with a knob of trufflebutter. Serve with the potatoes and spinach to the side. Sprinkle the potatoes with a pinch of flaky seasalt.