Beef Fillet

with Truffle Mashed Potatoes & Asparagus



  • 2 Pieces Aussie Beef Fillet Steak
  • Maldon Sea Salt to Taste
  • Freshly Ground Black Pepper to Taste
  • Drizzle of Extra Virgin Olive Oil
  • Radish Sprouts to Garnish

Mashed Potatoes

  • 3-4 Boiled Potatoes
  • 1/4 Cup Paysan Breton Cooking Creme
  • 3 Tbsp Isigny Ste Mere Butter
  • Maldon Sea Salt to Taste
  • Drizzle of Tartuflanghe Truffle Oil


  • 6 Stalks Asparagus
  • Balsamic Cream
  • Extra Virgin Olive Oil


As the aim of this menu is to ‘cook together,’ one of you will be responsible for the mashed potatoes while the other sears the beef.

Mashed Potatoes

  1. Peel the boiled potatoes while still hot and use a mashing spoon to roughly mash the potatoes.
  2. Add the butter, cream, salt & pepper and mash until there a few lumps (do not over mash it as it will become gooey).
  3. Drizzle the mash with truffle oil and stir gently until evenly incorporated. 


  1. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
  2. Remove from heat and refresh under cold water; drain well.

Beef Fillet

  1. Heat a skillet on high heat. 
  2. Add a drizzle of olive oil then place your fillets on the skillet and sear for 2-3 min on each side. Do not press on the steak to avoid losing the juices.
  3. When ready, sprinkle some sea salt and freshly ground black pepper on the fillets.


Use your fancy serving plates for this special occasion!

  1. Take a dollop of mashed potatoes and place it neatly in the center.
  2. Place the steak on top of the mashed potatoes; Garnish with radish sprouts.
  3. Lay the asparagus around the mash & drizzle with balsamic cream, olive oil, salt & pepper.
  4. Turn off your phones and enjoy and intimate meal together. 

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