Beef Eye Fillet & Peppercorn Sauce

• Meanwhile, trim and halve green beans. 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 its 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!

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook green beans 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 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.