Steak with Fries & Truffle Mayo

Transfer the fries to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway. Meanwhile, chop the shallot into thin half-rings. Halve any larger cauliflower florets and cut the Romano pepper into strips.

Boil the cauliflower for 2 - 3 minutes, then drain and rinse under cold water. Transfer to an oven dish along with the Romano pepper, cherry tomatoes and thyme. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Roast in the oven alongside the fries during the final 10 - 15 minutes of cooking time.

Prepare the stock. Melt a knob of butter in a small saucepan over medium-high heat and fry the shallot for 2 - 3 minutes. Stir in the onion chutney and the stock. Bring to a boil and allow to reduce gently for 6 - 8 minutes.

Melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip). Remove from the pan and allow to rest under aluminum foil.

Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.