Cooking Instructions
1.
First, make the truffle and herb butter. Mix the
butter (100 g)
,
truffle pesto (45 g)
,
chives (3 g)
,
dill (as needed)
and
lemon zest (1/2)
in a bowl with some salt and pepper. Spoon onto a sheet of parchment, place another sheet of parchment on top and flatten until the butter is ½cm thick (approximately 10x15cm). Place onto a tray and into the freezer to firm up.
2.
Drizzle 1 tbsp olive oil over the
Collection British salt dry-aged sirloin steaks (2)
and season on both sides with salt and pepper. Heat a large non-stick or cast-iron frying pan onto a high heat. When the pan is smoking hot, hold the steaks fat-side-down in the pan and cook for 1 minute to render the fat. When the fat is crispy, lay the steaks in the pan and cook for 2-3 minutes on each side, depending on their thickness.
3.
Remove the pan from the heat and add in the
rosemary (1 sprig)
and
thyme (2 sprigs)
, followed by the
butter (30 g)
. As the butter melts, use it to baste the steaks. After a couple of minutes, remove the steaks from the pan and transfer them to a plate. Pour over the butter and set aside.
4.
Remove the truffle butter from the freezer. Using a cutter, cut out some pieces, reserving the offcuts.
5.
Add another 1 tbsp oil to the pan and place over a medium-high heat. Tip the
prawns (150 g)
into the pan and cook for 1-2 minutes on each side, or until pink. Add the butter offcuts to the pan along with the
lemon zest (1/2)
. Remove from the heat and squeeze in the lemon juice.
6.
Serve the steak with the prawns on top and the
green beans (to taste)
and
triple-cooked chips (to taste)
on the side. Add a few of the truffle butter cut-outs to the steak, prawns and green beans.