• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Trim green tops from baby rainbow carrots (see ingredients) and scrub them clean. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano, then season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, slice lemon into wedges. Finely chop garlic and onion (see ingredients).

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Season premium fillet steak with salt and pepper. When oil is hot, sear steak until browned, 1 minute on all sides. • Transfer steak to a second lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. • Remove tray from oven, then set steak aside to rest for 10 minutes.

• While the steak is roasting, return the pan to low heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. • Add garlic and the butter and cook until fragrant, 1 minute. • Remove pan from heat, then stir through basil pesto until well combined. Season to taste and stir through any steak resting juices. Set aside.

• In a medium bowl, add a drizzle of olive oil and a squeeze of lemon juice. • Add mixed salad leaves, season to taste and toss to coat.

• Slice seared fillet steak. Divide steak, zesty mixed salad and oregano roasted veggies between plates. • Spoon pesto butter sauce over steak. • Serve with any remaining lemon wedges. Enjoy!