Grilled Beef Salad with Castello® Double Cream Truffle

A warm beef salad with gently melted Castello® Double Cream 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 Castello® Double Cream 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.