Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Slice courgette into thick rounds. 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 bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, slice lemon into wedges. Finely chop garlic and brown onion.

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 pan 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 the oven and set aside to rest steak for 10 minutes.

While the steak is resting, 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 the heat, then stir through basil pesto until well combined. Season to taste, then stir through any steak resting juices. Set aside.

In a medium bowl, add a drizzle of white wine vinegar and olive oil. Add salad leaves, season to taste and toss to coat.

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