Ingredients

Serves 2
10oz fillet steak on the bone
6 Heirloom carrots,
4 stems of asparagus,
6/8 cherry tomatoes on the vine
1 large jacket potato
Sea salt
Sweet potato puree
50g Sweet potato
1 banana shallot
2 cloves garlic
80mls Essential Cuisine Vegetable Stock
20g butter
Beef truffle Jus
1 banana shallot
2 cloves of garlic
1.5g rosemary
40g butter
1 litre Essential Cuisine Signature Beef Jus
Truffle for grating

Method

Peel carrots and steam along with the asparagus for 3 minutes. Sauté both in butter for 1 minute. Drizzle oil and add a pinch of sea salt to the cherry tomatoes, place in a hot oven for 2 minutes.
Fillet steak:
Grill to your preference. Imi recommends serving it rare.
Sweet potato puree:
Sautee the sweet potato with shallots and garlic, add Essential Cuisine Vegetable Stock to 80mls of water and add. Cook for 8 minutes, blend to a puree, pass through a chinois and add butter to serve.
Gaufrette potato:
Adjust the mandoline so that the ridged blade is exposed by approximately 1/8 of an inch.
Remove the peel. Hold the potato at a 45 degree angle, and run it over the ridged blade of the mandoline. Discard the first slice, as it will be unusable. Turn it 45 degrees in the opposite direction, this will make the first waffle-cut slice. Repeat the process, turning the potato after each pass over the blade to maintain the waffle. Place the slices in cold water to keep them from oxidizing.
Deep-fry the potatoes at 130°C until golden brown.
Beef truffle jus:
Sauté the shallots, garlic and rosemary with a knob of butter. Add in the Essential Cuisine Signature Beef Jus and reduce to coat the back of a spoon. Pass through a chinois and add a knob of butter to give add a shine. Lightly grate truffle to taste.

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