4 x Eye Fillet Steaks brushed with olive oil and season
1kg carrots, peeled and cut in halves lengthwise
400g green beans
1-2 teaspoons garlic finely chopped
Salt and pepper
Heat a griddle pan or bbq on high heat. Cook steaks to your liking and serve immediately with honey roasted carrots and garlic green beans.
Bring rump to room temperature (leave out of fridge for 15 minutes). Drizzle steaks with olive oil and season with salt and pepper. Preheat griddle pan or BBQ to high heat. Add a small knob of butter and when sizzling, add steaks. Cook steaks to your liking. Leave steaks to rest for a couple of minutes, lightly covered with foil to keep warm.
GARLIC GREEN BEANS
Top & Tail beans. Heat a flat bottomed saucepan on medium heat and add a little olive oil and/or butter (tip: adding a bit of olive oil with your butter means you get the buttery flavour but it won’t burn so readily). Add beans and coat well. Add a little splash of water and cook beans for 2-3 minutes tossing continually until tender but still crunchy. Add garlic and saute for a further 2-3 minutes. Season well before serving.
HONEY ROASTED CARROTS
Preheat oven to 180 degrees. Place carrots on flat lined baking tray and drizzle with honey, olive oil and season with salt and pepper. Roast for 20-25 minutes until golden.