Grass Fed Porterhouse with Black Truffle Mash, Almond Beans and Red Wine Jus

Preheat oven to 180°C. Peel potatoes, then cut into 1cm cubes. Place in a pot with a big pinch of salt and enough water to cover. Bring potatoes to a boil and cook until tender, 8 - 10 minutes. Drain and return to pot, cover and set aside to keep warm.

While the potatoes are cooking, trim ends off green beans and discard. Peel and finely slice shallot (set aside for step 4). Toss green beans and cherry tomatoes with a drizzle of oil, and a pinch of salt and pepper on a lined baking tray. Roast beans and tomatoes in oven until tender, 12 - 15 minutes.

Pat steak dry with a paper towel then coat in oil. Add steak to a frying pan. Cook the steak for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the pan used to cook the steak over medium heat. Sauté the shallot for 3 minutes until golden and softened. Add the red wine and deglaze the pan scraping up any bits. Mix the jus base with 1 cup of water and add to the pan. Stir until thickened.

Using a fine microplane/grater, add fresh black truffle (to taste - you can reserve some for garnish if you wish) to the pot with drained potatoes. Add half the butter and mash with a potato masher or fork until smooth. Season to taste with salt and pepper. (TIP: You can add a splash of milk to make potatoes extra creamy if you wish).

Thinly slice steak against the grain. Toss the green beans with the remaining butter and almonds. Divide truffle mash, almond green beans, tomatoes and steak between plates. Top with any extra truffle shavings as you wish. Drizzle jus over steak and enjoy the decadence!

Preheat oven to 180°C. Peel potatoes, then cut into 1cm cubes. Place in a pot with a big pinch of salt and enough water to cover. Bring potatoes to a boil and cook until tender, 8 - 10 minutes. Drain and return to pot, cover and set aside to keep warm.

While the potatoes are cooking, trim ends off green beans and discard. Peel and finely slice shallot (set aside for step 4). Toss green beans and cherry tomatoes with a drizzle of oil, and a pinch of salt and pepper on a lined baking tray. Roast beans and tomatoes in oven until tender, 12 - 15 minutes.

Pat steak dry with a paper towel then coat in oil. Add steak to a frying pan. Cook the steak for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the pan used to cook the steak over medium heat. Sauté the shallot for 3 minutes until golden and softened. Add the red wine and deglaze the pan scraping up any bits. Mix the jus base with 1¹⁄₂ cup of water and add to the pan. Stir until thickened.

Using a fine microplane/grater, add fresh black truffle (to taste - you can reserve some for garnish if you wish) to the pot with drained potatoes. Add half the butter and mash with a potato masher or fork until smooth. Season to taste with salt and pepper. (TIP: You can add a splash of milk to make potatoes extra creamy if you wish).

Thinly slice steak against the grain. Toss the green beans with the remaining butter and almonds. Divide truffle mash, almond green beans, tomatoes and steak between plates. Top with any extra truffle shavings as you wish. Drizzle jus over steak and enjoy the decadence!

Preheat oven to 180°C. Peel potatoes, then cut into 1cm cubes. Place in a pot with a big pinch of salt and enough water to cover. Bring potatoes to a boil and cook until tender, 8 - 10 minutes. Drain and return to pot, cover and set aside to keep warm.

While the potatoes are cooking, trim ends off green beans and discard. Peel and finely slice shallot (set aside for step 4). Toss green beans and cherry tomatoes with a drizzle of oil, and a pinch of salt and pepper on a lined baking tray. Roast beans and tomatoes in oven until tender, 12 - 15 minutes.

Pat steak dry with a paper towel then coat in oil. Add steak to a frying pan. Cook the steak for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the pan used to cook the steak over medium heat. Sauté the shallot for 3 minutes until golden and softened. Add the red wine and deglaze the pan scraping up any bits. Mix the jus base with 3⁄4 cup of water and add to the pan. Stir until thickened.

Using a fine microplane/grater, add fresh black truffle (to taste - you can reserve some for garnish if you wish) to the pot with drained potatoes. Add half the butter and mash with a potato masher or fork until smooth. Season to taste with salt and pepper. (TIP: You can add a splash of milk to make potatoes extra creamy if you wish).

Thinly slice steak against the grain. Toss the green beans with the remaining butter and almonds. Divide truffle mash, almond green beans, tomatoes and steak between plates. Top with any extra truffle shavings as you wish. Drizzle jus over steak and enjoy the decadence!

Preheat oven to 180°C. Peel potatoes, then cut into 1cm cubes. Place in a pot with a big pinch of salt and enough water to cover. Bring potatoes to a boil and cook until tender, 8 - 10 minutes. Drain and return to pot, cover and set aside to keep warm.

While the potatoes are cooking, trim ends off green beans and discard. Peel and finely slice shallot (set aside for step 4). Toss green beans and cherry tomatoes with a drizzle of oil, and a pinch of salt and pepper on a lined baking tray. Roast beans and tomatoes in oven until tender, 12 - 15 minutes.

Pat steak dry with a paper towel then coat in oil. Add steak to a frying pan. Cook the steak for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the pan used to cook the steak over medium heat. Sauté the shallot for 3 minutes until golden and softened. Add the red wine and deglaze the pan scraping up any bits. Mix the jus base with 3⁄4 cup of water and add to the pan. Stir until thickened.

Using a fine microplane/grater, add fresh black truffle (to taste - you can reserve some for garnish if you wish) to the pot with drained potatoes. Add half the butter and mash with a potato masher or fork until smooth. Season to taste with salt and pepper. (TIP: You can add a splash of milk to make potatoes extra creamy if you wish).

Thinly slice steak against the grain. Toss the green beans with the remaining butter and almonds. Divide truffle mash, almond green beans, tomatoes and steak between plates. Top with any extra truffle shavings as you wish. Drizzle jus over steak and enjoy the decadence!

Preheat oven to 180°C. Peel potatoes, then cut into 1cm cubes. Place in a pot with a big pinch of salt and enough water to cover. Bring potatoes to a boil and cook until tender, 8 - 10 minutes. Drain and return to pot, cover and set aside to keep warm.

While the potatoes are cooking, trim ends off green beans and discard. Peel and finely slice shallot (set aside for step 4). Toss green beans and cherry tomatoes with a drizzle of oil, and a pinch of salt and pepper on a lined baking tray. Roast beans and tomatoes in oven until tender, 12 - 15 minutes.

Pat steak dry with a paper towel then coat in oil. Add steak to a frying pan. Cook the steak for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the pan used to cook the steak over medium heat. Sauté the shallot for 3 minutes until golden and softened. Add the red wine and deglaze the pan scraping up any bits. Mix the jus base with 3⁄4 cup of water and add to the pan. Stir until thickened.

Using a fine microplane/grater, add fresh black truffle (to taste - you can reserve some for garnish if you wish) to the pot with drained potatoes. Add half the butter and mash with a potato masher or fork until smooth. Season to taste with salt and pepper. (TIP: You can add a splash of milk to make potatoes extra creamy if you wish).

Thinly slice steak against the grain. Toss the green beans with the remaining butter and almonds. Divide truffle mash, almond green beans, tomatoes and steak between plates. Top with any extra truffle shavings as you wish. Drizzle jus over steak and enjoy the decadence!

Preheat oven to 180°C. Peel potatoes, then cut into 1cm cubes. Place in a pot with a big pinch of salt and enough water to cover. Bring potatoes to a boil and cook until tender, 8 - 10 minutes. Drain and return to pot, cover and set aside to keep warm.

While the potatoes are cooking, trim ends off green beans and discard. Peel and finely slice shallot (set aside for step 4). Toss green beans and cherry tomatoes with a drizzle of oil, and a pinch of salt and pepper on a lined baking tray. Roast beans and tomatoes in oven until tender, 12 - 15 minutes.

Pat steak dry with a paper towel then coat in oil. Add steak to a frying pan. Cook the steak for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the pan used to cook the steak over medium heat. Sauté the shallot for 3 minutes until golden and softened. Add the red wine and deglaze the pan scraping up any bits. Mix the jus base with 3⁄4 cup of water and add to the pan. Stir until thickened.

Using a fine microplane/grater, add fresh black truffle (to taste - you can reserve some for garnish if you wish) to the pot with drained potatoes. Add half the butter and mash with a potato masher or fork until smooth. Season to taste with salt and pepper. (TIP: You can add a splash of milk to make potatoes extra creamy if you wish).

Thinly slice steak against the grain. Toss the green beans with the remaining butter and almonds. Divide truffle mash, almond green beans, tomatoes and steak between plates. Top with any extra truffle shavings as you wish. Drizzle jus over steak and enjoy the decadence!