Steak Veggies Ruffle

Steak Veggies Ruffle

Grilled beef fillet with rosemary served alongside roasted vegetables and finished with a luxurious drizzle of Brisca Truffle Ruffle.

PREP TIME COOK TIME
10 minutes 25-30 minutes
Yields: 2 servings

Ingredients

2 beef fillet steaks
1 tbsp avocado oil
2 tbsp olive oil, divided
1/4 tsp Brisca Herb 'n' Salt, divided
1 tsp fresh rosemary, finely chopped
1 tbsp butter
1 rosemary sprig
2 cups baby potatoes, halved
2 large carrots, peeled and cut into sticks
200g green beans, trimmed
4-5 tbsp Brisca Truffle Ruffle

Instructions

1

Prep Steak: Mix the avocado oil with half of the Brisca Herb 'n' Salt and the chopped rosemary. Rub onto the beef fillet steaks.

2

Roast Veggies: Toss the baby potatoes, carrot sticks, and green beans with the divided olive oil and the remaining Brisca Herb 'n' Salt. Roast at 200°C for 20-25 minutes until tender and golden.

⏱ 20-25 mins 🌡 200°C
3

Cook Steak: Sear or grill the steaks on high heat until your preferred doneness. Add the butter and rosemary sprig in the final minute and baste. Rest and slice.

⏱ 8-12 mins
4

Sauce Moment: Arrange the roasted vegetables on a plate, place the sliced steak on top, and drizzle generously with Brisca Truffle Ruffle — ready to be served as a warm, elegant Ruffle dish.

Made with:Truffle Ruffle, Herb 'n' Salt

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Select ingredients to add to your cart

Truffle Ruffle

Truffle Ruffle

LE 800.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

truffle-ruffle,herb-n-salt ["meat","truffle-ruffle","herb-n-salt","steak","vegetables"]