You’ll Need
For the Steaks
2 fillet steaks (220–250g each)
1 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
For the Truffle Butter
50g softened butter
1 tsp truffle oil
1 tbsp fresh parsley, finely chopped
1 clove garlic, finely grated
Freshly cracked black pepper
For the Wild Mushroom Dauphinoise
600g Maris Piper potatoes, peeled and thinly sliced
200g mixed wild mushrooms, sliced
250ml double cream
2 cloves garlic, finely grated
60g Gruyère cheese, grated
25g Parmesan, grated
Pinch of grated nutmeg
Sea salt
Freshly cracked black pepper
To Serve
Roasted asparagus
Fresh thyme
Optional but Dangerous
Crispy pancetta
Caramelised shallots
Parmesan crisps
Extra truffle butte
Method
Preheat your air fryer to 180°C.
Mix the softened butter with the truffle oil, parsley, garlic and black pepper.
Roll into a small log using cling film and chill until needed.
In an oven-safe dish, layer the sliced potatoes and mushrooms.
Mix together the cream, garlic, nutmeg, sea salt and black pepper, then pour evenly over the potatoes.
Sprinkle over the Gruyère and Parmesan.
Cover loosely with foil and air fry at 180°C for 30 minutes.
Remove the foil and continue cooking for 10–12 minutes until golden, bubbling and the potatoes are completely tender.
Increase the air fryer to 200°C.
Pat the fillet steaks dry, brush with the olive oil and season generously with sea salt and freshly cracked black pepper.
Air fry the steaks for 6–8 minutes, turning halfway through, for medium-rare, or adjust to your preferred doneness.
Rest the steaks for 5 minutes.
Place a thick slice of the chilled truffle butter onto each hot steak and allow it to melt naturally.
Serve alongside the wild mushroom Dauphinoise and roasted asparagus.