Halve, peel and finely dice the shallot. Peel and grate the garlic (or use a garlic press). Take the steaks out of the fridge and pop onto a plate.

Bring a large saucepan of water with a pinch of salt to the boil. Once boiling, stir in the wheat rigatoni and cook for 12 minutes. Meanwhile, heat a splash of oil in another large saucepan over medium-low heat. Add the shallot and cook until softened, stirring frequently, 3-4 mins. When softened, add the garlic and cook for 1 minute more.

Add the water (see ingredients for amount) and bring to the boil. Squeeze in the crème fraîche and stir in half the truffle zest. Bring back to the boil then remove from the heat. When the wheat pasta is cooked, drain in a colander, then stir into the pan with the creamy sauce. Mix well and season to taste with salt and pepper. Transfer to an ovenproof dish, and sprinkle on the Italian style grated hard cheese. We will grill it later.

Heat a splash of oil in a large frying pan over high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for 1 minute on each side. Once browned, turn, lower the heat slightly and cook for another 2-3 mins on each side. TIP: This will cook the steak to medium rare, if you want yours more cooked add a minute or two to the cooking time. Meanwhile, preheat the grill to high.

Pop the wheat pasta under the grill and cook until the top is nicely browned, bubbly and a bit crispy. This will take around 3-5 mins. Meanwhile, put the rocket in a bowl and drizzle with the balsamic vinegar and a splash of olive oil. Toss to coat.

When the steak is ready, remove from the pan and allow to rest on a chopping board, covered with foil for 2 mins. Share the wheat pasta between your plates and sprinkle on the remaining truffle zest. Slice the steak thinly and arrange on your plate. Serve the rocket alongside. Tuck In!