Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place the potato on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the potato is roasting, finely chop the garlic. Thinly slice the brown onion (see ingredients). Pick the thyme leaves. Trim the green beans. Trim the ends of the baby broccoli, then halve lengthways.

In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium fillet steak all over, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second lined oven tray. Add the green beans and baby broccoli to the tray, drizzle with olive oil and season. Roast for 8-10 minutes for medium and until the veggies are tender. Transfer steak and greens to a plate and set aside to rest.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic, stirring, until fragrant, 1 minute. Add the button mushrooms, onion, thyme and butter and cook, stirring occasionally, until softened, 5 minutes. Season to taste, then transfer to a large bowl. When the potatoes are done, transfer to the bowl with the mushrooms and toss to combine. Sprinkle over the grated Parmesan cheese.

Wipe out the frying pan, then return to a medium-heat. Cook the longlife cream (see ingredients), beef-style stock powder (see ingredients) and truffle oil (see ingredients), stirring, until slightly thickened and infused with truffle flavour, 3 minutes. Stir through any steak resting juices and season to taste. TIP: Truffle oil has a strong flavour – add less if desired.

Slice the steak. Divide the steak, greens and mushroom-Parmesan potatoes between plates. Spoon over the creamy truffle sauce to serve.