Fillet Steak & Creamy Peppercorn Sauce

• Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. • When the fries are done, drizzle over truffle oil (see ingredients) and toss to coat.

TIP: Truffle oil has a strong flavour – add less if desired!

• While the fries are baking, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak all over, then add to the hot pan. Sear steak until browned, 1 minute on all sides. • Transfer to a second lined oven tray. Roast steak for 8-10 minutes for medium or until cooked to your liking. • Remove steak from the oven and set aside to rest.

• While the steak is resting, wipe out the pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Add baby kale, the butter and chopped garlic and cook until fragrant, 2-3 minutes. Transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the greens cooking process.

• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook onion until softened, 2 minutes. • Reduce heat to low, then stir through cream (see ingredients), peppercorns and any steak resting juices. Cook, stirring, until fragrant and thickened, 2-3 minutes. Season with salt. Remove from heat.