• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel sweet potato and cut into bite-sized chunks. • Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.

• Meanwhile, place shaved Parmesan cheese in even circles (1 per person) on a lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!). TIP: The Parmesan crisps will become crisp as they cool.

• Meanwhile, trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. Transfer to a large bowl and set aside to cool slightly.

• Meanwhile, place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. • In a medium bowl, combine beef, garlic & herb seasoning and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest.

• To bowl with green beans, add rocket leaves and a drizzle of white wine vinegar and olive oil. Toss to combine. Season.

• Slice beef. • Divide beef eye fillet, sweet potato mash and green bean salad between plates. • Crumble parmesan crisps over salad. • Serve with Italian truffle mayonnaise. Enjoy!