Peppercorn Beef Eye Fillet & Cherry Glaze

• Meanwhile, crush black peppercorns with a mortar and pestle or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt. • Pat premium beef eye fillet dry with paper towel. Drizzle with olive oil, then press each side firmly into seasoned peppercorns. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook eye fillet until browned, 1-2 minutes each side. • Transfer eye fillet to the tray with the almost-tender sweet potato. Return to oven and roast for 10-16 minutes (2 person portion) or 16-22 minutes (4 person portion), or until cooked to your liking. Set aside to rest for 10 minutes.

TIP: The steak will keep cooking while it rests!

• While the eye fillet and sweet potato are roasting, trim green tops from baby carrots and scrub carrots clean. • Place carrots on a second lined oven tray. Top with the honey and a drizzle of olive oil and balsamic vinegar (for the carrots). Season with salt, then toss to coat. • Roast until golden and tender, 15-20 minutes.

• Meanwhile, trim green beans. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans with a dash of water, tossing, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.

• Return pan to medium heat with a drizzle of olive oil. • Cook cherry glaze, the water, a drizzle of balsamic vinegar (for the glaze) and any beef resting juices, stirring, until smooth and slightly thickened, 1-2 minutes. • Remove from heat. Season to taste.