When I was working on Portobello Road in London, one of my all time favourite after work snacks was making salty french fries doused in truffle oil. It was the perfect antidote on a long, dark winters day spent in the kitchen. This recipe is rich, indulgent and easy – perfect for a long weekend. I’ve used frozen fries to cut down prep time, plus they will hold more when you’re toasting them with the parmesan.
Aged beef is super soft with an intensified flavour and compliments the woody flavour of the tuffle, and who doesn’t love steak and chips?
A good rule of thumb with aged beef is 21 days minimum and 35 maximum –ask your butcher when purchasing.
- dry aged rump steak 1 x 450g will feed two
- garlic bulb, halved
- rosemary sprig
- 20g Butter
- frozen fries (three handfuls)
- 70g parmesan
- 30 ml white truffle oil
- salt and pepper to taste
- Take your steak out of the oven and rest for an hour before cooking, preheat oven to 220C.
- Cover steak generously with olive oil, salt and pepper. Heat your pan until almost smoking and put the steak in, turning every minute and cook until desired. (4 minutes total for medium rare). Rub the garlic over the steak on either side, same with the rosemary, and put the butter onto the steak just before it comes out of the pan to melt whilst resting.
- Rest steak and put the fries in the oven, cooking until golden. Cover fries with parmesan and cook again until the cheese is softened and sticky. Take out fries and cover with truffle oil, sea salt, fresh cracked black pepper and parsley.
- Serve immediately and enjoy!