Eye Fillet Jus Cauliflower puree Broccoli

This is one of my favourites, a classic meal that never feels like it is missing anything.

The secret to a perfect steak is:

  1. Take meat out early and let it get to room temperature before cooking
  2. rub oil salt and pepper onto the surface of the meat, not in the pan.
  3. Get a cast iron pan piping hot – like 10 minutes on the stove before using.
  4. 6-10 minutes each side depending on how you like it cooked, I like my meat red so I do 6 minutes. Only turn it once.
  5. Let it rest for 8-10 minutes before serving.

Cauliflower puree

I like mine super smooth and creamy, no lumps for me.

  1. Steam or boil cauliflower until tender but not over cooked.
  2. put into blender with 1 tbsp butter and 2 tbsp cream
  3. add salt
  4. blitz until smooth
  5. serve immediately.

I buy quality beef jus from a deli it is expensive but I get 6 serves at least out of a jar as a little goes a long way and I freeze it in individual portions.

I could eat this every day. This was a big serve but I had just finished a 36 hour fast and wanted to get a good serve of protein in.

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