Fillet Steak & Moemoe Potato 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, return frying pan to high heat with a drizzle of olive oil. 
• When oil is hot, cook fillet until browned, 1 minute each side. 
• Transfer to a second lined oven tray and roast for
10-15 minutes (2 person portion) or 15-20 minutes (4 person portion), or until cooked to your liking. 
• Transfer to a plate, cover and rest for 10 minutes. 

TIP: Cook time will vary depending on the thickness of the fillet. The thinner the steak, the less time it needs to cook!

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