Honey Balsamic-Glazed Beef Eye Fillet

• While the veggies are roasting, thinly slice radish. Roughly chop parsley and mint. • In a medium bowl, combine radish, the white wine vinegar and a good pinch of sugar and salt. Add enough water to just cover and set aside until serving. • In a small bowl, combine the honey, balsamic vinegar and a splash of water. Set aside.

TIP: Slicing the radish very thinly helps it pickle faster!

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous (see ingredients), stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, then return to the saucepan with the chicken-style stock powder and a drizzle of olive oil.

• Meanwhile, season premium fillet steak with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook fillet until browned, 1 minute each side. • Transfer to a second lined oven tray and roast for 10-15 minutes (2 person portion) or 15-20 minutes (4 person portion), or until cooked to your liking. • Transfer to a plate, then pour oven the honey mixture, turning to coat. Cover to rest.

TIP: Cook time will vary depending on the thickness of the fillet. The thinner the steak, the less time it needs to cook!

• While the steak is resting, to the couscous, add the roasted cauliflower, mint and parsley. Stir to combine and season with pepper.