1: First, make the truffle and herb butter. Mix the butter, truffle pesto, herbs and lemon zest in a bowl with some salt and pepper. Spoon onto a sheet of parchment, place another sheet of parchment on top and flatten until the butter is ½cm thick (approximately 10x15cm). Place onto a tray and into the freezer to firm up.

2: Drizzle 1 tbsp olive oil over the steaks and season on both sides with salt and pepper. Heat a large non-stick or cast-iron frying pan onto a high heat. When the pan is smoking hot, hold the steaks fat-side-down in the pan and cook for 1 minute to render the fat. When the fat is crispy, lay the steaks in the pan and cook for 2-3 minutes on each side, depending on their thickness.

3: Remove the pan from the heat and add in the herbs, followed by the butter. as the butter melts, use it to baste the steaks. After a couple of minutes, remove the steaks from the pan and transfer them to a plate. Pour over the butter and set aside.

4: Remove the truffle butter from the freezer. Using a small heart-shaped cutter, cut out some heart shapes, reserving the offcuts.

5: Add another 1 tbsp oil to the pan and place over a medium-high heat. Tip the prawns into the pan and cook for 1-2 minutes on each side, or until pink. Add the butter offcuts to the pan along with the lemon zest. Remove from the heat and squeeze in the lemon juice

6: Serve the steak with the prawns on top and the green beans and triple cooked chips on the side. Add a few of the truffle butter hearts to the steak, prawns and green beans.