Beef Eye Fillet & Peppercorn Sauce

• Cover baking dish with foil. Bake on middle shelf until potato is softened, 15 minutes. Remove foil, then bake until golden and centre is easily pierced with a fork, a further 10 minutes. • Meanwhile, zest lemon to get a generous pinch, then slice into wedges. Place salad leaves in a medium bowl, then set aside. • Crush black peppercorns with a pestle and mortar, or in the sachet using a rolling pin. • Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. Season with salt and pepper.

• When the potatoes have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). • Transfer beef to a plate. Cover to keep warm. Set aside to rest (it will keep cooking while it rests!).

TIP: If your pan is getting crowded, cook in batches for best results!

• Meanwhile, cut cherry tomatoes in half. • To the bowl with the salad leaves, add tomatoes, a drizzle of olive oil and a generous squeeze of lemon juice. Toss to combine. Season to taste.

• Return frying pan to medium heat. • Cook crushed peppercorns 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.