Steak with the Best Roasted Tomato, Cheesy, Basil Butter

Preheat oven to 200ºC (390ºF), boil water in a kettle and get a large sauce pan out.

Chop and add potatoes to a large pot with salted boiled water. Cover, continue to check until a skewer pokes through them (10–15 minutes).

Get the rest of your ingredients out, along with a baking tray, fry pan, pyrex bowl and food processor. Quarter tomatoes and pop on a lined baking tray. Drizzle with olive oil and rosemary.

Once potatoes are cooked, place on baking tray with tomatoes and squash potatoes with a fork, drizzle with oil (and season if you wish; I used porcini salt) and set the oven to grill and crisp them for 10 minutes (or to your liking).

Meanwhile, chop up all veggies, place in the pyrex bowl and microwave for as long as you need. I do my broccoli for 4 minutes, and carrots and beans (together) for 5 minutes.

Melt butter in the fry pan or small pot (it just needs to be soft, not completely melted). Place tomatoes, melted butter, basil and Parmesan in a food processor and blend until a smooth paste. Then place in the freezer to harden or thicken up.

Season steaks and cook 3–4 minutes each side, or to desired doneness. Serve with potatoes and vegetables, drizzle sauce over, and get a spoon to get extra butter sauce!