Seared Fillet Steak & Balsamic Potatoes

• While the potato is roasting, pick parsley and rosemary leaves. Finely chop parsley, rosemary, garlic and the remaining thyme. • Thinly slice onion and fresh chilli (if using).

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• In a medium bowl, combine the butter, parsley, chopped thyme and 1/2 the garlic. • Season with pepper and 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!

• When the potato has 10 minutes cook time remaining, place your hand flat on top of the premium fillet steak and slice through horizontally to make two thin steaks. In a second medium bowl, combine beef, rosemary and a drizzle of olive oil. • 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 spinach leaves, chilli and remaining garlic and cook, stirring, until spinach has wilted, 1-2 minutes. • Remove pan from heat, then stir through grated Parmesan cheese.