Premium Fillet Steak & Truffle Potatoes

While the potato is roasting, pick and finely chop the parsley and rosemary leaves. Finely chop the remaining thyme leaves. Finely chop the garlic (see ingredients list). Thinly slice the red onion. Roughly chop the silverbeet. Thinly slice the long red chilli (if using).

Heat a drizzle of olive oil in a large frying pan over a high heat. 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 roasting, combine the salt, butter, parsley, rosemary, remaining thyme and a small pinch of garlic in a medium bowl. TIP: Add as much or as little garlic as you like, depending on your taste. Season with pepper and mash together with a fork. When the steak is resting, top with the garlic-herb butter and re-cover with foil to let it soften.

While the steak is resting, return the pan to a medium-high heat with a drizzle more olive oil if needed. Add the onion and cook until softened, 2-3 minutes. Add the silverbeet and cook, stirring, until softened, 1-2 minutes. Add the remaining garlic and a pinch of salt and pepper. Cook until fragrant, 1 minute. Remove the pan from the heat and stir through the shaved Parmesan cheese and chilli (if using).