Truffle Fillet with Rocket, Parmesan and Matchstick Fries

written by Kavita 29th August 2019

Photography by Kavita Khimji

My husband and I are just made for each other. As an equally obsessed foodie and my biggest fan, he’s the go-to taster when it comes to my culinary escapades. He always insists the best meals are the simplest ones that come together with a handful of ingredients.  This dish is just that and it’s inspired by Gordon Ramsey. With simple ingredients, it focuses on getting the cooking technique just right for a beautifully seared, seasoned and juicy steak. The quality of cut makes a massive difference too which is why I used a wet-aged fillet from The Local Grill which melts in your mouth! 

Cooking Time:



  • 2 fillets, about 150g, 2cm thick 
  • 4 tablespoons good quality olive oil
  • 2 tablespoons butter
  • 6 – 8 garlic cloves, crushed
  • 1 sprig rosemary
  • Freshly ground black pepper
  • Rock salt
  • Truffle oil

To serve

  • Rocket
  • Shaved parmesan
  • Matchstick fries


  1. Season the fillets generously with salt, black pepper & 1 tablespoon olive oil and marinate overnight with crushed garlic cloves & the rosemary sprig.  
  2. Heat a heavy bottom or cast-iron skillet over a medium to high heat until smoking.  Pour olive oil into pan and sear steak for a minute. Add the garlic pieces and rosemary sprig from the marinade into the pan to add flavour to the fillets.  
  3. Using a pair of tongs, flip the steak for another minute to the other side. Flip and render the sides for 30 seconds on each. Flip back again and add the butter, tilt the pan and baste the steaks, cooking for 1 minute then repeat with the other side.
  4. Remove from heat, drizzle with truffle oil and rest for 2 minutes. 
  5. To serve, layer with matchstick fries, followed by the steak, rocket and finally parmesan.  Drizzle with pan juices, crispy garlic, salt & freshly ground black pepper. 



Always bring steaks to room temperature before cooking. Flipping the side every minute ensures the meat cooks evenly and to keep it juicy and seasoned, basting works wonders. For a rare steak, do this for a total of 2 minutes on each side (as per above), for medium a total of 3 minutes (flip the steaks one more time on each side and baste) and well done for a total of 4 minutes on each side (flip steaks two more times on each side and baste).

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