Grilled Beef Salad with Castello® Double Cream Truffle

A warm beef salad with gently melted Castello White with Truffle.
30min 4 servings
  • 4 x scotch fillet or rib-eye steaks, 250-350 g each
  • 2 x 150g Castello® Double Cream Truffle cheese, each cut into 10 pieces
  • 2 x Little gem/baby Romaine lettuce, leaves picked and washed
  • 1 tbsp extra virgin olive oil
  • 600g small potatoes, peeled
  • 4 Sprigs dill
  • 1 tsp Truffle oil

Roasted onions:

  • 4 medium red onions, peeled and halved
  • 30g butter, melted
  • 1½ tbsp balsamic vinegar
  • 2 sprigs thyme                                       
  • Salt and pepper
Grilled Beef Salad with Creamy White with Truffle


  1. To make the onions toss onions, butter, vinegar and thyme together and season. Bake covered with foil for 40 minutes at 180°C or until tender. Remove foil and let the onions cool a little. Separate the onion layers and set aside, keeping them warm.
  2. Boil the potatoes until tender in lightly salted water.
  3. Heat a pan and fry the steaks for 2-4 min each side, season with salt and pepper. Then leave to rest for 5 min.
  4. When ready to serve toss together warm potatoes, roasted onions, lettuce, olive oil and Castello® Double Cream Truffle. Season with salt and pepper. Cut each steak into 1cm slices and arrange on 4 plates. Top the steaks with the warm salad and garnish with fresh dill and truffle oil.