Neven Maguire's Striploin Steak with Mushroom & Truffle Sauce and Honey-Glazed Hasselback Potatoes

INGREDIENTS

• 1 Pack Simply Better Irish Charlotte Baby Potatoes
• 2 Tbsp. Simply Better Italian Virgin Olive Oil
• 25g Butter, fridge cold and cut into cubes
• 4 Simply Better Irish Angus Striploin Steaks
• 2 Tbsp. Simply Better Italian Honey
• 1 Jar Simply Better Italian Mushroom & Truffle Sauce
• 75g Simply Better Italian Mascarpone & Gorgonzola
• Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
• Steamed Fine Green Beans, to serve (optional)

DIRECTIONS

1. Preheat the oven to 180ºC (350ºF/Gas Mark 4). Make cuts across the width of each potato 1mm apart, all the way along, slicing about two-thirds of the way through the flesh. Add half the oil to a large baking tray and tip in the potatoes. Scatter around the butter and put in the oven for a few minutes until the butter has melted. Remove the potatoes and give them a good shake. Season the cut side with salt and roast for 45 minutes, basting once or twice with the butter mixture until cooked through and golden brown.
2. Meanwhile, remove the steaks from the packaging and put on a plate. Leave for 15 minutes to come back up to room temperature, then season with salt and pepper. Heat a large non-stick frying pan over a high heat. Sear the steaks on both sides, then reduce the heat to medium and cook for 4-6 minutes for rare or 4-8 minutes for medium and 8-10minutes for well done. Transfer to a large plate and leave to rest for 10 minutes.
3. Remove the potatoes from the oven and drizzle over the honey. Return to the oven for 5 minutes to glaze. Pour the mushroom and truffl e sauce into the frying pan and stir for a few minutes until heated through.
4. Arrange the rested steaks on plates with the honeyglazed hasselback potatoes and some green beans, if liked. Crumble the mascarpone and Gorgonzola over the potatoes and spoon some of the sauce over the steaks. The remainder of the sauce can be put into a jug and served separately.