Fillet Steak with 3 Cheese Truffle Macaroni Bake

Preheat the oven to 200°C/180°C. Remove the steaks from the fridge. Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cook for 5 min. Drain. Meanwhile, peel and mince the garlic. Grate the Parmesan and Gruyere. Tear the mozzarella.

Heat a pot over a low heat with the butter, garlic and flour. Cook, stirring, for 1 min or until a paste has formed. Gradually whisk in the milk and stock cube and cook for 5 min or until thickened. 

Add the Gruyere, half of the Parmesan, the soft mozzarella, onion powder, macaroni and truffle oil to the sauce. Mix. Pour into a baking dish. In a bowl, combine the remaining Parmesan with the panko bread crumbs, a pinch of salt and a drizzle of oil. Top the macaroni with the panko mix. Bake for 20 min.

Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan 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 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. 

Meanwhile, cook the tenderstem broccoli in lightly salted boiling water for 5 min or until tender. Drain once cooked.

Allow the macaroni bake to cool for 5 min before serving. Once rested, season generously with salt and pepper. Serve alongside the steak and tenderstem broccoli.