2 x 250g sirloin steak
400g baby potatoes
25g truffle mustard
If you would like to butter baste the steak you will need:
80g unsalted butter (cubed)
1 sprig rosemary
2 cloves garlic
Preheat the oven to 190Deg C and take the steak out of the fridge.
Start by prepping the Hasselback potatoes by placing them on a chopping board and slice down as many times as you can across the potato without slicing all the way through the potato.
Place them in a small baking dish, drizzle with olive oil and season. Place in the oven for 35-40 mins or until golden and crispy.
Prep the mayonnaise by mixing together the mayo and the mustard, add more or less of the truffle mayo to get it to a stage you like.
Put a large pan on a medium high heat and season the steak well. Place the steak into the pan, don’t move it around as you want a good sear on the meat. Leave it for 2 minutes, then flip it over. Once flipped over add the butter and herbs (if doing so) and allow the butter to get a little foamy and a bit brown and when it reaches that point start to baste the meat all over with a spoon. Do This for around 1-2 extra mins then take out of the pan, pour over the butter and leave to rest for 4-5 mins.
Serve the potatoes, the sliced steak and a pot of the mustard mayo and enjoy.