10g black truffle, finely chopped or 2 tsp best-quality truffle oil
Sea salt flakes and freshly-ground black pepper
1 brown onion, finely chopped
4 cloves garlic, minced
6 cups kale, blanched
1 cup chicken stock
4 cups mixed forest mushrooms, sliced
¼ cup extra virgin olive oil
1 tbsp dry vermouth
½ bunch thyme, finely chopped
1 cup peeled hazelnuts
1 tsp peri-peri seasoning
Preheat oven to 170oC. Toss the potatoes with half the butter, truffle, salt and pepper. Arrange on a lined oven tray in four stacks, then secure with a bamboo skewer. Bake for 50 minutes, until deep golden and crisp on the edges.
Meanwhile, sauté the onion and garlic in the remaining butter until softened, then add the kale, stock and cream. Simmer briefly, season with salt, then purée until smooth.
Pour 1 tbsp extra virgin olive oil into a large pan over a high heat and cook the mushrooms for 5 minutes, until softened. Add the vermouth and thyme, then cook for 2 more minutes. Toss the hazelnuts in 1 tbsp extra virgin olive oil and peri peri seasoning, then bake for 10 minutes, until golden.
Season the steaks generously with salt, then brush with the remaining olive oil. Cook on a hot barbecue grill for 10 minutes, turning several times, until medium-rare, then set aside to rest for 3 minutes. Carve and serve with the creamed kale, mushrooms and hazelnuts.