Grand Beef Eye Fillet & Cheesy Cauliflower

• While the cauliflower is baking, season the 
premium beef eye fillet with salt and pepper. 
• In a large frying pan, heat a drizzle of olive oil
over a high heat. When the oil is hot, cook
eye fillet until browned, 1-2 minutes 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), or until cooked to your liking. Set aside to 
rest for 10 minutes.
TIP: Cook time will vary depending on the thickness 
of the eye fillet. 

• While the beef is roasting, zest lime to get a good 
pinch, then slice into wedges.
• Trim green beans. 

• Wipe out the frying pan, then return to 
medium-high heat with a generous drizzle 
of olive oil. Cook panko breadcrumbs 
(see ingredients), stirring, until golden brown, 
3 minutes.
• Add flaked almonds and lime zest and cook 
until fragrant, 1-2 minutes. Transfer to a bowl. 
Season to taste.

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook green beans, tossing, 
until tender, 4-5 minutes. 
• Remove pan from the heat. Squeeze over some 
lime juice. Season to taste.