Eye Fillet Steak with Horseraddish Whipped Potatoes and Garlic Veggies

Steps

1. a large pot of salted water to the boil. Preheat oven to 220°C. Line an oven tray with baking paper.
2. Cook potatoes in pot of boiling water for 15 minutes, or until soft. Drain and mash with milk and butter until smooth. Season with salt and pepper. If desired, use a whisk to whip potatoes for 30 seconds, or until fluffy. Add horseradish and gently fold to combine. Set aside and keep warm.
3. Pat beef dry with paper towels and season with salt. Heat a drizzle of oil in a fry-pan on high heat and brown beef for 1–2 minutes each side, or until golden.
4. Place beef on prepared tray and bake for 5–8ˆ minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove, cover with foil to rest for 5 minutes. Wipe pan clean and return to medium-high heat.
5. Trim ends from beans; cut courgette into 1cm-thick stick; thinly slice garlic. Add another drizzle of oil to same pan used for beef and stir-fry beans and courgettes for 2 minutes. Add garlic and tomatoes and cook a further 2–3 minutes. Season with salt and pepper.
6. In a small bowl, combine mayonnaise, mustard and horseradish and mix well. Thickly slice beef.
7. Spoon horseradish whipped potatoes onto plates with beef. Top with a dollop of horseradish mayo and serve garlic veggies on the side.