Beef Eye Fillet with Smoked Paprika Wedges and Truffle Béarnaise

Steps

1. Prep vegetables Preheat oven to 220oC. Cut cauliflower into small florets until you have about 2 cups worth; cut broccoli into small florets; cut kumara into 1cm wedges.
2. Cook kumara Toss kumara and smoked paprika on a lined oven tray with a drizzle of olive oil. Season and roast for about 20 minutes, until golden and tender. Turn once during cooking.
3. Cook beef Heat a large fry-pan on medium-high heat with a drizzle of oil. Pat beef dry and season. Cook for 2-3 minutes each side, until golden. Remove kumara from tray and add beef to tray. Return to oven to cook, for about 7 minutes for medium-rare, (depending on thickness) or cooked to your liking. Return kumara to oven (to keep warm) and rest beef, covered for about 5 minutes before slicing thinly against the grain.
4. Cook vegetables Cook vegetables. Wipe beef pan clean and return to medium-high heat with a little more oil. Add cauliflower and broccoli and cook for 2–3 minutes, stirring often until beginning to soften. Add 3 Tbsp water and steam cook for a further 1-2 minutes until tender.
5. Once vegetables are tender, remove from heat, add a knob of butter, lemon zest and juice and toss to combine. Season to taste.
6. Serve vegetables and wedges topped with slices of beef. Dollop over truffle Béarnaise.