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Vegetable oil for frying
6 large floury potatoes
¼ cup Parmesan, finely grated
4 x 200g beef fillets (or rump or sirloin)
NOMU Sea Salt Grinder
NOMU Black Pepper Grinder
2 tbsp butter
125g butter, softened
1/4 tsp truffle oil
1 tsp NOMU Cook’s Collection Porcini Salt
1 tbsp flat leaf parsley, finely chopped
1 tsp garlic, crushed
1 tsp Dijon mustard


To prepare the flavoured butter, simply mix all the ingredients together and set aside. You can either serve it at room temperature or form the butter in a log using cling film or baking paper and place in the fridge or freezer until set so that you can cut slices when needed.

Peel and slice the potatoes into 5mm thick sticks. Heat the vegetable oil in a deep fat fryer to 180°C (or until a piece of bread is golden brown). Carefully drop the chips into the oil and fry for only 5 minutes. Remove with a slotted spoon and drain on kitchen paper to remove excess oil. Allow to cool, then fry the chips for a second time until golden brown and deliciously crispy. Drain on kitchen paper and while still hot, sprinkle with Chipotle Salt and freshly grated parmesan.

Rub the meat with olive oil and season with the rub of your choice, salt, and freshly ground pepper. Heat a pan over high heat and sear the steak very well on all sides until beautifully browned and caramelized. Add the butter to the pan and once melted, use a spoon to baste the meat in the delicious hot butter until cooked to your liking, then remove and set aside in a warm place to rest for 5 minutes before serving with a dollop or slice of truffle porcini butter and hot crispy fries.

Tags: fries

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