Preheat the oven to 220°C/200°C fan-forced. Peel the red kumara and thinly slice into rounds. Place the kumara and dried oregano on one side of a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then add a dash of water to the tray and roast until tender, 25-30 minutes. TIP: Leave the kumara unpeeled if you prefer!

While the kumara is roasting, thinly slice the capsicum into strips. Slice the courgette into half-moons. Place the capsicum and courgette on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 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.

See Top Steak Tips (below) for extra info! Heat a large frying pan over a high heat with a drizzle of olive oil. Season the premium fillet steak all over with salt and pepper, then add to the hot pan. 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 the steak aside to rest. TIP: The meat will keep cooking as it rests! Top Steak Tips! Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

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 and 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 slightly cooled roasted veggies and rocket leaves. Drizzle with a little olive oil, then add a squeeze of lemon juice. Season to taste and toss to coat.

Slice the 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.