Seared Eye Fillet Steak & Chive-Butter Sauce

Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. Add the milk, 1/2 the butter and a pinch of salt and pepper to the potato. Mash until smooth. Cover with a lid to keep warm.

When the potatoes have 7 minutes cook time remaining, place a colander or steamer basket on top of the saucepan, then add baby broccoli and carrot. Cover with a lid and steam until veggies are tender. Transfer veggies to a medium bowl and add a squeeze of lemon juice. Season to taste. Cover to keep warm.

Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. Season beef with a pinch of zesty chilli salt and pepper. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and set aside to rest.

Return the frying pan to medium heat. Cook garlic and the remaining butter until melted and fragrant, 30 seconds. Add a squeeze of lemon juice and a pinch of pepper. Remove from heat, then add herbs and stir to combine.