Truffle Butter Beef Eye Fillet with Handcut Chips

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut potatoes into chips (see tip). Toss with oil on 1-2 lined oven trays and spread in a single layer. Season with salt and pepper and roast on oven rack for 25-30 minutes, until tender and golden. Turn once during cooking.
3. Cut broccolini in half lengthways and trim ends from beans.
4. Heat oil in a frypan on medium-high heat. Pat beef dry and season well with salt and pepper. Cook for 3 minutes each side for medium rare, depending on thickness, or until cooked to your liking. Meanwhile, slice truffle butter into discs (S2: 2 discs, S4: 4 discs). Once steak has finished cooking, remove from pan and reserve pan. Place butter on steak, cover with foil and leave to rest for at least 5 minutes.
5. Heat olive oil in reserved pan on medium-high heat and cook broccolini and beans for about 5 minutes, until just tender and slightly charred. Turn often to ensure even cooking.
6. Portion chips with beef, greens and garlic aioli. Spoon melted truffle butter over steak.