Beef Eye Fillet with Cheesy Potato Gratin

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to the boil. Set aside a large baking dish.
2. Prep & start gratin. Prep potatoes and cauliflower. Place in pot of boiling water and cook on high heat for 12 minutes, until just tender. Drain well and transfer to baking dish. Refill pot with water and a pinch of salt and bring to the boil.
3. Meanwhile, prep sauce. Melt butter in a medium pot on medium-high heat. Add flour, stir and cook for 30 seconds. Pour in half the milk and whisk to combine, until smooth. Add remaining milk and stock and whisk for 2-3 minutes, until thickened. Add half the cheese and salt, whisk to combine and season to taste with salt.
4. Bake gratin. Pour sauce over potatoes and cauliflower, distributing evenly. Sprinkle over remaining cheese. Bake for 15-20 minutes, until golden.
5. Prep broccoli. Prep broccoli and garlic.
6. Cook beef. Heat oil in a large fry-pan on high heat. Pat beef dry and season with salt and pepper. Cook beef for about 3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered, for 3-4 minutes, before slicing thinly.
7. Meanwhile, cook broccoli. Add broccoli to pot of boiling water. Cook for 2-3 minutes, until just tender, then drain well. Return pot to medium heat with oil. Cook garlic for 1-2 minutes, until softened. Add broccoli, toss to combine and season to taste with salt and pepper.
8. Serve. Beef with gratin and broccoli on the side.