Garlic Butter Fillet Steak & Herby Potatoes

• While the potatoes are roasting, pick parsley leaves. Finely chop parsley and garlic. • Thinly slice onion (see ingredients). Halve any thick stalks of baby broccoli (see ingredients) lengthways. Thinly slice fresh chilli (if using).

• In a medium bowl, combine the butter, parsley and half the garlic. • Season with pepper, then mash together with a fork. Set aside.

TIP: Add as much or as little garlic as you like depending on your taste. TIP: Soften the butter for 10 seconds in the microwave if you're finding it hard to combine!

• See 'Top Stesk Tips!' (below). When the potatoes have 15 minutes remaining, place your hand flat on top of the premium fillet steak and slice through horizontally to make two thin steaks. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook steak until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, then top with garlic-herb butter. Cover loosely with foil and set aside to rest.

• While the steak is resting, return the frying pan to medium-high heat with a drizzle of olive oil if needed. Cook onion and baby broccoli, tossing, until tender, 5-6 minutes. • Add baby leaves, chilli (if using) and remaining garlic and cook, stirring, until leaves have wilted, 1-2 minutes. • Remove pan from heat, then stir through grated Parmesan cheese.