Glazed Beef Eye Fillet & Garlic Greens

• While the potato is roasting, pat premium beef eye fillet dry with paper towel. • Drizzle beef with olive oil, then generously season all over with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef until browned, 1-2 minutes each side.

• Transfer beef to a second lined oven tray. Roast for 10-16 minutes (for a 2-person portion) or 16-22 minutes (for a 4-person portion), or until cooked to your liking. • Set aside to rest for 10 minutes.

TIP: These cook times are for a medium steak and will vary depending on the thickness of the eye fillet. The thinner the steak, the less time it needs to cook!

• While the beef is resting, trim baby broccoli, then cut into halves lengthwise. Roughly chop silverbeet. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. • Add silverbeet and garlic and cook until softened and fragrant, 1 minute. • Transfer greens to a bowl. Cover to keep warm.

TIP: Add a dash of water to help speed up the cooking process.

• Return frying pan to medium heat. • Cook sticky meat glaze with a splash of water and any beef resting juices, stirring, until glaze is smooth and slightly thickened, 1-2 minutes. • Season to taste.