- 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