Peppery Beef Eye Fillet & Sticky Glaze

• In a medium bowl, combine premium beef eye fillet, the cracked black pepper, a generous pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook eye fillet until browned, 1 minute each side. • Transfer beef to the tray with almost tender sweet potato. Return to oven and roast for 10-15 minutes (2 person portion) or 15-20 minutes (4 person portion) for medium, 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!

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

• Meanwhile, trim green beans. Finely chop garlic. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans with a dash of water, tossing, until tender, 4-5 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 sweet & savoury glaze, a splash of water and any beef resting juices, stirring, until smooth and slightly thickened, 1-2 minutes. • Remove from heat. Season to taste.