9 oz Fillet of Beef with Truffle Butter

and Roast Potatoes

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Instructions

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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.

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2 Make truffle butter

Meanwhile, place the butter into a bowl with the truffle oil and a pinch of the flaky sea salt (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 freezer until ready to serve.

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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 in the oven for 25-30 min.

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4 Prep spinach

Meanwhile, peel and mince the garlic. Peel and slice the shallots. Chop the spinach roughly.

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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.

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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 truffle butter. Serve with the potatoes and spinach to the side. Sprinkle the potatoes with a pinch of flaky sea salt.

Tips for fussy eaters

Serve the truffle butter on the side.

Pro tip

For extra crispy potatoes, shake them around in a colander to fluff up the edges before roasting!

Combining truffle butter and steak is bound to impress!

Cooking Time: 35 min

Cals 1098 · Prot 72 · Carbs 45 · Fat 71

Gluten-Free

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Vegetables

Potatoes 450 Grams
Vegetable oil 1 Tbsp
Garlic cloves 2 Piece
Shallots 1 Piece
Spinach 200 Grams
Salt 1 Tsp

Truffle butter

Salted butter 50 Grams
Truffle oil 15 ML
Smoked sea salt 2 Grams

Combining truffle butter and steak is bound to impress!

Cooking Time: 35 min

Cals 1098 · Prot 72 · Carbs 45 · Fat 71

Gluten-Free

Instructions

photo

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.

photo

2 Make truffle butter

Meanwhile, place the butter into a bowl with the truffle oil and a pinch of the flaky sea salt (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 freezer until ready to serve.

photo

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 in the oven for 25-30 min.

photo

4 Prep spinach

Meanwhile, peel and mince the garlic. Peel and slice the shallots. Chop the spinach roughly.

photo

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.

photo

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 truffle butter. Serve with the potatoes and spinach to the side. Sprinkle the potatoes with a pinch of flaky sea salt.

Tips for fussy eaters

Serve the truffle butter on the side.

Pro tip

For extra crispy potatoes, shake them around in a colander to fluff up the edges before roasting!

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Vegetables

Potatoes 450 Grams
Vegetable oil 1 Tbsp
Garlic cloves 2 Piece
Shallots 1 Piece
Spinach 200 Grams
Salt 1 Tsp

Truffle butter

Salted butter 50 Grams
Truffle oil 15 ML
Smoked sea salt 2 Grams
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