• See ‘Top Roast Tips!’ (below left). Preheat oven to
220°C/200°C fan-forced.
• Cut pumpkin and beetroot into thin wedges.
• Place prepped veggies on a lined oven tray. Drizzle 
with olive oil and season with salt. Toss to coat.
• Roast until tender, 25-30 minutes. 

TIP: Pumpkin skin becomes tender after roasting and 
adds fibre, but you can remove it if you prefer. 
TIP: If your oven tray is crowded, divide the veggies 
between two trays.

• Meanwhile, trim pea pods.
• Slice lemon into wedges.
• Season premium beef eye fillet with salt and 
pepper. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat. When oil is hot, cook eye fillet until 
browned, 1 minute each side. 
• Transfer to a second lined oven tray and roast 
for 10-15 minutes (for a 300g piece), 13-18 minutes
(for a 450g piece) or 15-20 minutes (for a 600g 
piece). 
• Transfer to a plate, cover and rest for 10 minutes. 

• While beef is roasting, wipe out frying pan and 
return to medium-high heat with a drizzle of 
olive oil.
• Cook pea pods, tossing, until tender, 2-3 minutes.
• Remove pan from heat. Add wholegrain mustard 
(see ingredients) and a squeeze of lemon juice. 
Season to taste. Toss to combine.
• Transfer to a plate and cover to keep warm. 

TIP: Add a dash of water to the pan to help speed up the 
cooking process! 

• Pick thyme leaves.
• Return the frying pan to medium heat. Cook sweet 
& savoury glaze, thyme, a splash of water, the 
butter, a squeeze of lemon juice and any beef
resting juices, stirring to combine. Simmer until 
slightly reduced, 1-2 minutes.
• Season to taste, then remove pan from heat. 

• Slice beef eye fillet.
• Divide fillet, roast veggies and mustard pea pods 
between plates.
• Crumble fetta cubes over roast veggies. Pour thyme 
glaze over beef. Top with flaked almonds.
• Serve with any remaining lemon wedges. Enjoy!