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!

• See 'Top Steak Tips!' (below). Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef eye fillet, until cooked through, 2-4 minutes each side (depending on thickness). • Transfer to a plate to rest.

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

• 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 beef resting juices, stirring to combine. Simmer until slightly reduced, 1-2 minutes. • Season to taste, then remove pan from heat.