What makes a juicy fillet of perfectly cooked beef and roasted Jersey Royals even more decadent? Lucy’s NEW Truffle Mayonnaise, of course! The perfect showstopper for special occasions, follow the recipe below to impress your guests.
INGREDIENTS
750g Jersey Royal potatoes
6 garlic cloves, unpeeled
Sprig rosemary
Salt and freshly ground black pepper
2 X 200g thick filet steaks, at room temperature
Cotswold Gold Cold Pressed Rapeseed Oil⠀⠀⠀⠀
2g butter
METHOD:
1. Preheat the oven to 200c fan.
2. Place the potatoes in a medium pan and cover with water. Bring to the boil and simmer for 10 mins or until just tender . Drain and leave to steam dry. Place on a roasting tray and using the back of a spoon lighty crush each potato. Add the garlic, rosemary, season with salt and pepper and drizzle generously with oil. Place in the oven and roast for 40 minutes, or until the potatoes are crisp and golden.
3. Season the steaks generously with salt and pepper and drizzle over a little oil. Work the seasoning into the steak using your finger tips. Place a frying pan over a high heat and add enough oil to coat the bottom of the pan. When smoking hot add the steaks. Cook for 2 - 3 minutes until a dark golden crust has formed then turn the steaks and cook for a further 2 minutes. Sear the steaks along the outside edges. Add the butter to the pan and baste the steaks with the melted butter for a minute or two . Remove the steaks and place on a warm plate, cover loosely with foil and allow to rest for 5 min.
4. Serve the steaks with the potatoes and a generous dollop of Lucy's Truffle Mayonnaise.