Seared Fillet Steak & Pesto Butter Sauce with Roast Veggie Salad

While the kumara is roasting, thinly slice the capsicum into strips. Thinly slice the courgette into half-moons. Place the capsicum and courgette on a second oven tray lined with baking paper. 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 (bottom) for extra info! 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 with salt and pepper and 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 aside to rest the steak for 10 minutes. TIP: The meat will keep cooking as it rests!

1. Use paper towel to pat steak dry before seasoning.
2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

Return the frying pan to a low heat with a drizzle of olive oil. Add the garlic, eschalot and butter and cook, stirring, until softened, 2 minutes. Remove the pan from the heat and stir through the basil pesto until well combined. Season to taste and stir through any steak resting juices. Set aside. In a medium bowl, add the roasted veggies and rocket leaves. Drizzle with a little olive oil and add a squeeze of lemon juice. Season to taste and toss to coat.