Ingredients
For the garlic and fennel marinade
2 tbsp olive oil
2 garlic cloves, peeled, finely chopped
2 tbsp dried fennel
salt and freshly ground black pepper
For the steak
1x 200g/7oz fillet steak
1 tbsp olive oil
salt and freshly ground black pepper
For the vegetables
6 new potatoes
1 green courgette, sliced lengthways
1 yellow courgette, sliced lengthways
1 large carrot, peeled and sliced lengthways
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the garlic and fennel marinade, whisk the olive oil, chopped garlic, and dried fennel until well combined, then season, to taste, with salt and freshly ground black pepper.
3. For the steak, rub the garlic and fennel marinade over the fillet steak and chill in the fridge for a minimum of 15 minutes, or for up to an hour if time allows. When the steak has marinated, brush it with the olive oil and season, to taste, with salt and freshly ground black pepper.
4. Heat an ovenproof griddle pan over a high heat, add the marinated steak and fry for 3-4 minutes on each side, turning once, until golden-brown on both sides. Transfer to the oven and cook for a further 5-6 minutes, or until cooked to your liking, then remove the steak from the pan and set aside on a warm, covered plate to rest.
5. For the vegetables, boil the potatoes in salted water for 10-15 minutes, or until tender.
6. Bring a pan of salted water to the boil, add the sliced courgettes and carrot and cook for 1-2 minutes, or until just tender, then drain well.
7. Heat the butter in a frying pan over a medium heat and, when the butter is foaming, add the drained courgettes and carrot and fry for 3-4 minutes, or until golden-brown. Reserve any remaining pan juices.
8. To serve, carve the steak into four pieces and arrange them in a fan shape on one side of a serving plate. Spoon the new potatoes alongside, then pile the vegetables next to them. Drizzle the vegetables with the reserved pan juices.
