Scotch Fillet with Black Truffle Mash, Almond Beans & Green Peppercorn Sauce

Prepare Potatoes:

Preheat oven to 180°C. Wash the fresh produce. Peel potatoes, then cut into 1cm cubes. Place in a pot with a big pinch of salt and enough water to cover. Bring to a boil and cook until tender, 10-12 minutes. Drain and return to pot, cover and set aside to keep warm.

Roast Beans & Tomatoes:

While the potatoes are cooking, trim ends off green beans and discard. 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.

Cook Steak:

Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt and pepper. Add steak to the pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. (TIP: Loosely cover steak with foil to keep it warm).

Make Peppercorn Sauce:

Heat the pan used to cook the steak over medium heat. Add peppercorns and wine base, loosening up any cooked bits from the base of the pan. Mix cornflour into ½ cup water and add to the pan. Simmer until liquid has reduced by half and thickened slightly, about 5 minutes. Add 1 tsp butter to finish and check seasoning.

Finish Mash:

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 remaining 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).

You Plate It:

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