Premium Fillet Steak & Truffle Potatoes

While the veggies are roasting, pick and finely chop the parsley leaves. Finely chop the garlic (see ingredients). Roughly chop the silverbeet.

Heat a large frying pan over a medium-high heat. Cook the pine nuts until toasted, 2-3 minutes. Transfer to a bowl. Return the frying 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. Set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

While the steak is roasting, combine the salt, butter, parsley, and a small pinch of the garlic in a medium bowl. Season with pepper and mash together with a fork. TIP: Add more or less garlic to taste.

While the steak is resting, return the pan to a medium-high heat with a drizzle more olive oil if needed (no need to wash the pan!). Cook the silverbeet and remaining garlic, stirring, until softened, 1-2 minutes. Remove the pan from the heat. Drizzle a little truffle oil over the roasted veggies. Toss to coat. TIP: Add more or less truffle oil to taste - it has a strong flavour!