Lemon Pepper Beef & Sticky Rosemary Sauce

• Meanwhile, trim green beans. Thinly slice carrot into sticks. Finely chop garlic. Pick and finely chop rosemary. • See Top Steak Tips (below)! Place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon pepper seasoning and a drizzle of olive oil. Season with salt. Add beef eye fillet, turn to coat.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest.

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

• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook rosemary until fragrant, 1 minute. • Stir in sweet & savoury glaze, chicken-style stock powder, the water and any beef resting juices, until combined. Simmer until slightly reduced, 1-2 minutes. • Season to taste.