Premium Fillet Steak & Peppercorn Sauce

While the potatoes are roasting, thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Crush the black peppercorns (see ingredients list) in a pestle & mortar, or in a plastic bag using a rolling pin. Thinly slice the kale. Heat a medium frying pan over a medium-high heat. Add the macadamias and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the pan to a high heat with a drizzle of olive oil. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

While the steak is resting, return the pan to a medium heat with a drizzle of olive oil. Add the eschalot, crushed peppercorns, remaining thyme and 1/2 the garlic. Cook until softened, 1 minute. Reduce the heat to low and stir in the light thickened cream and any resting juices from the steak. Cook until thickened, 2 minutes. Season to taste with salt. Remove from the heat. TIP: Gently reheat before serving, adding a dash more cream or water if the sauce looks too thick.

In a second medium frying pan, heat the butter and a drizzle of olive oil over a medium heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the kale and a dash of water and increase the heat to medium-high. Cook, stirring, until softened, 5-6 minutes. Season to taste with salt and pepper. Once the fries are done, drizzle with truffle oil (see ingredients list) and toss to coat. TIP: Truffle oil has a strong flavour! Add more or less to taste.