Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Slice the courgette into rounds. Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the 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.

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

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

While the steak is resting, return the pan to a low heat with a drizzle of olive oil. Cook the brown onion until softened, 3-4 minutes. Add the garlic and butter and cook until fragrant, 1 minute. Remove the pan from the heat, then stir through the 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 olive oil and a squeeze of lemon juice. Add the rocket leaves, season to taste and toss to coat.

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