Premium Eye Fillet & Dauphinoise Potatoes

• Meanwhile, trim and halve green beans. 
• Zest lemon to get a generous pinch, then slice 
into wedges.
• Place rocket leaves (see ingredients) in a 
medium bowl, then set aside.
• Season premium beef eye fillet with salt
and pepper. 

• When the potatoes have 15 minutes remaining, 
heat a large frying pan over high heat with a 
drizzle of olive oil.
• When oil is hot, cook eye fillet until browned, 
1 minute each side.
• Transfer beef 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: If your pan is getting crowded, cook in batches 
for best results!

• Wipe out frying pan, then return to mediumhigh 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 rocket 
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.