Steak and Asparagus with Truffle Hollandaise


Serves 2

      • 2 fillet steaks
      • 1 teaspoon of sea salt
      • 1 tsp of olive oil/li>
      • 1 garlic clove, crushed
      • sprig of thyme
      • 50g of black truffle butter
      • 12 asparagus spears
      • 2 sprigs of tarragon
      • 1 tbsp of olive oil or herb oil
      • For the Truffle Hollandaise:
      • 100g Black Truffle Butter
      • 3 egg yolks
      • 1/2 tsp of Black Truffle Mustard
      • 1 garlic clove, grated
      • 1 tsp of lemon juice


    1. Start by removing your steak from the fridge to return to room temperature. Next gently melt your truffle butter in a small pan.
    2. Separate your egg yolks and whisk with garlic and Dijon mustard. Once your butter is melted gently drizzle into the bowl and whisk until the eggs thicken and you have a smooth, glossy truffle Hollandaise sauce. Finish with a little lemon juice and season to taste.
    3. Next start cooking your steak in a hot pan with a little oil. Season your steak and then sear on all sides. After searing to brown the steak finish with some more truffle butter, clove of garlic and sprig of thyme. Cook to your taste, 2 ½ mins each side for rare, 3 ½ mins for medium rare or 4 mins for medium.
    4. Grill the asparagus for 3-4 mins whilst your steak rests and serve them simply with tarragon and pinch of salt.
    5. Drizzle your steak and asparagus with a generous amount of black truffle Hollandaise