Premium Beef Fillet & Dauphinoise Potatoes

• Season premium beef eye fillet with salt and 
pepper. 
• In a large frying pan, heat a drizzle of olive oil over 
high heat. When oil is hot, cook eye fillet until 
browned, 1 minute each side. 
• Transfer to a lined oven tray and roast for 
10-15 minutes (for a 300g piece), 13-18 minutes
(for a 450g piece) or 15-20 minutes (for a 600g 
piece) for medium-rare, or until cooked to your 
liking. 
• Transfer to a plate, cover and rest for 10 minutes. 
TIP: Cook time will vary depending on the thickness of 
the eye fillet. The thinner the steak, the less time it needs 
to cook!

• Meanwhile, trim and halve green beans. 
• Zest lemon to get a generous pinch, then slice into 
wedges.
• Place rocket leaves in a medium bowl, then set 
aside.

• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil.
• Cook green beans, tossing, until tender, 
4-5 minutes. Add lemon zest and cook until 
fragrant, 1 minute. Remove from heat and allow to 
cool slightly.
• Transfer green beans to bowl with the salad leaves. 
Add a drizzle of olive oil and generous squeeze of 
lemon juice. Toss to combine. Season to taste. 

• Return frying pan to medium-low heat.
• Cook the cracked black pepper and remaining 
garlic until fragrant, 30 seconds.
• Add beef resting juices, a splash of water, 
remaining cooking cream and a pinch of salt, 
stirring to combine. Simmer until slightly reduced, 
1-2 minutes. Season to taste.