Peppercorn Beef Eye Fillet

While the potato is roasting, crush the black peppercorns in a pestle and mortar, or in their sachet using a rolling pin. Spread over a plate and combine with a generous pinch of salt. Pat the premium eye fillet dry with paper towel. Drizzle with olive oil, then press each side firmly into the crushed peppercorns. In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, cook the eye fillet until browned, 1-2 minutes each side. Transfer to the tray with the almost tender potato. Return to the oven and roast, 12-16 minutes. Set aside to rest for 10 minutes.

TIP: Cook time will vary depending on the thickness of the eye fillet.

While the eye fillet and potato are roasting, trim the green tops from the baby carrots and scrub them clean. Place 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.

While the eye fillet is resting, trim the baby broccoli. Finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Cover to keep warm.

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

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