Thyme-Glazed Beef Eye Fillet

• Meanwhile, trim pea pods.
• Slice lemon into wedges.
• Place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook pea pods, tossing, until tender, 2-3 minutes.
• Remove pan from heat. Add wholegrain mustard (see ingredients) and a squeeze of lemon juice. Season with salt and pepper. Toss to combine.
• Transfer to a plate and cover to keep warm.

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

• Return frying pan to high heat with a drizzle of 
olive oil. When oil is hot, cook eye fillet until 
browned, 1 minute each side.
• Transfer to a second lined oven tray and roast 
for 10-15 minutes (for a 300g 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: Cook time will vary depending on the thickness 
of the eye fillet. The thinner the steak, the less time it 
needs to cook!

• Pick thyme leaves.
• Return frying pan to medium heat. Cook 
sweet & savoury glaze, thyme, a splash of 
water, the butter, a squeeze of lemon juice and 
any beefresting juices, stirring to combine. 
Simmer until slightly reduced, 1-2 minutes.
• Season to taste, then remove pan from heat.