Seared Fillet Steak & Truffle Potatoes for Dinner

While the potatoes are roasting, pick rosemary and parsley leaves. Finely chop rosemary, parsley, garlic and the remaining thyme. Thinly slice onion and fresh chilli (if using). Trim baby broccoli.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

In a medium bowl, combine the salt, butter, rosemary, parsley, chopped thyme and a small pinch of garlic. Season with pepper and mash together with a fork. Set aside.

TIP: Add as much or as little garlic as you like depending on your taste.

TIP: Soften the butter for 10 seconds in the microwave if you're finding it hard to combine!

See Top Steak Tips (below) for extra info! When the potato has 10 minutes cook time remaining, place your hand flat on top of premium fillet steak and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook steak until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, then top with garlic-herb butter. Cover loosely with foil and set aside to rest.

While the steak is resting, return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook onion and baby broccoli, tossing, until tender, 5-6 minutes. Add salad leaves, chilli and remaining garlic and cook, stirring, until leaves have wilted, 1-2 minutes. Remove the pan from heat, then stir through grated Parmesan cheese.