• See ‘Top Roast Tips!’ (below). Preheat oven to 
240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with olive 
oil, season with salt and toss to coat.
• Roast until just tender, 18-20 minutes.
• Lightly crush semi-roasted potatoes on the tray.
• Sprinkle with Parmesan cheese. Return to oven to 
roast until golden, 8-10 minutes. 

TIP: Lightly crushing the potatoes will result in crispy 
edges! 

• 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) for 
medium-rare, or until cooked to your liking.
• Transfer to a plate, cover and rest for 10 minutes.

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

• Meanwhile, trim green beans. 
• Trim green tops from Dutch carrots and scrub 
them clean. 
• Finely chop garlic. 
• Pick and finely chop rosemary.

TIP: Run your fingers down the rosemary stalk to 
remove the leaves easily. 

• While the beef is resting, return frying pan to 
medium-high heat with a drizzle of olive oil.
• Cook green beans and Dutch carrots, tossing, until 
tender, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute. 
Transfer to a bowl, season to taste and cover to 
keep warm. 

• Wipe out frying pan and return to medium heat with 
a drizzle of olive oil. Cook rosemary until fragrant, 
1 minute.
• Stir in sweet & savoury glaze, stock concentrate, 
the water and any beef resting juices, until 
combined. Simmer until slightly reduced, 
1-2 minutes. Season to taste. 

• Slice beef.
• Divide beef eye fillet, Parmesan potatoes and 
garlic veggies between plates.
• Pour sticky rosemary sauce over the beef to 
serve. Enjoy!