Preheat the oven to 220°C/200°C fan-forced. Peel the kumara and thinly slice into rounds. Place the kumara and dried oregano on one side of a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes. TIP: Leave the kumara unpeeled if you prefer!

While the kumara is roasting, cut the Brussels sprouts in half. Place the Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season and toss to coat. Roast until tender, 15-20 minutes. Set aside to cool slightly.

While the veggies are roasting, finely chop the garlic. Finely chop the eschalot. Slice the lemon into wedges.

When the kumara has 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 all over. When the pan is hot, sear the steak until browned, 1 minute on all sides. Transfer to the oven tray with the kumara and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest the steak 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 garlic, eschalot and butter, stirring, until softened, 2 minutes. 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 the Brussels sprouts and rocket leaves. Push the kumara to one side of the oven tray, then transfer the steak to the tray and roast for. Drizzle with olive oil, then add a squeeze of lemon juice. Season to taste and toss to coat.

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