Herb Fillet Steak & Baby Broccoli Salad

While the potato is roasting, trim the ends of the baby broccoli and slice in half lengthways. Remove the potato tray from the oven, add the baby broccoli and a drizzle of olive oil and toss. Return to the oven and roast until tender, 10-15 minutes. Set aside to cool slightly.

While the veggies are roasting, pick and finely chop the rosemary. Finely chop the garlic. In a small bowl, combine the rosemary and garlic, then season with salt and pepper. Pat the premium fillet steak dry with a paper towel and drizzle with olive oil.

Heat a drizzle of olive oil in a large frying pan over a high heat. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper. Spread over the Dijon mustard then sprinkle over the garlic rosemary mix and press to coat. Roast for 8-10 minutes for medium or until cooked to your liking. Remove from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

While the beef is roasting, wipe out the frying pan. Return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Halve the cherry tomatoes. Roughly chop the kalamata olives and basil. In a medium bowl, combine the spinach & rocket mix, roast veggies, tomatoes, olives, basil and a drizzle of olive oil. Just before serving, toss to combine.