Eye Fillet Steak with Truffle Butter
Not sure what to do with truffles? Try truffle butter, it’s the stuff gourmet dreams are made of.
Served with crispy potatoes roasted in duck fat, sea salt and rosemary sprigs, this dish is nothing short of a holy grail for any sophisticated foodie.
1 piece of eye fillet steak
Sea salt and cracked black pepper
1 sprig fresh rosemary
1/2 tbsp duck fat
1 tsp truffle butter
Preheat oven to 180 degrees celsius. On a baking tray lined with baking paper, place duck fat on tray and melt in oven.
Cut potatoes into desired shape and sizes. (Optional: to speed up cooking process place potatoes in a microwave proof container with a splash of water and cook on potato setting). Place potatoes on baking tray with melted duck fat and toss to coat. Sprinkle with a generous serving of sea salt and cracked black pepper. Cook for 30 minutes.
Meanwhile, drizzle steak with olive oil and season with salt and pepper and rub to combine. Bring steak to room temperature.
Spray frypan with olive oil and bring to high heat. Cook steak for 3-4 minutes each side, or until your liking. Place in oven to cook through, if desire.
Serve steak with truffle butter, potatoes and sprinkle with fresh rosemary sprigs.