Gourmet Beef Eye Fillet Steaks with Garlic Butter & Herby Handcut Chips

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut potatoes into chips (see tip). Toss with oil on a lined oven tray and spread in a single layer. Season with salt and pepper and roast on oven rack for 25 minutes, until tender and golden. Turn once during cooking.
3. Cut broccoli into florets and trim ends from beans.
4. Heat oil in a medium frypan on medium-high heat. Pat beef dry and season well with salt and pepper. Cook for 3 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Once steak has finished cooking, remove from pan and reserve pan. Place a spoonful of butter on each bit of steak, cover with foil and leave to rest for at least 5 minutes.
5. Heat olive oil in reserved pan on medium-high heat and cook broccoli and beans for about 5 minutes, until just tender and slightly charred. Turn often to ensure even cooking.
6. Plate beef eye fillet with chips, greens and aioli. Spoon melted butter over steak.