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Overhead photo of pan-seared sirloin steak with melting truffle butter, roast potatoes and greens AI-generated image, for illustration only.
NeverFeeds AU Recipes

Sirloin with Truffle Butter

with Roast Potatoes & Greens

Beef ✨ Premium ⏱ 35–40 min Medium Lined oven tray · Large frying pan

Our first "premium" recipe — nothing exotic, just a properly rested sirloin under a slab of truffle butter that melts into every slice as it sits. This is the one to pull out when a weeknight dinner needs to feel like more than a weeknight dinner.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and salt & pepper.

Method

  1. Roast the potatoes

    Preheat the oven to 200°C fan-forced (220°C standard). Cut the potatoes into large chunks, toss on a lined tray with oil, salt and pepper, and roast until tender and golden, 25–30 minutes.

  2. Make the truffle butter

    Mash the softened butter with the truffle oil, crushed garlic and thyme in a small bowl until combined. Spoon onto a piece of baking paper, roll into a log, and pop it in the fridge to firm up while you cook everything else.

  3. Rest the steak, then sear it

    Take the steaks out of the fridge and let them come to room temperature for 10 minutes — a cold steak straight into the pan cooks unevenly. Pat dry and season generously on both sides. Heat a drizzle of oil in a frying pan over high heat and sear the steaks 3–4 minutes a side for medium, adjusting the time to how you like it done.

  4. Rest, topped with the truffle butter

    Transfer the steaks to a plate, top each with a disc of the truffle butter, and cover loosely with foil. Rest for 5 minutes — this is what keeps the juices in the meat instead of on the board.

  5. Cook the greens

    While the steak rests, blanch or steam the green beans (or asparagus) until just tender, 2–3 minutes, then toss with a little of the butter left in the steak pan.

  6. Serve

    Divide the steak, roast potatoes and greens between plates, letting the truffle butter melt down over everything.

No truffle oil on hand? A teaspoon of finely chopped mushroom sautéed into the butter gets you most of the way there — it won't be identical, but it's a genuinely good stand-in, not a compromise.