Premium Fillet Steak & Rosemary Fries

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Set aside.

Return the frying pan to 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 a second oven tray lined with baking paper 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 for 10 minutes. TIP: The meat will keep cooking as it rests!

While the steak is roasting, trim the sugar snap peas and slice in half lengthways. Cut the woody ends off the asparagus (about 3cm). Zest the lemon (see ingredients list) to get a pinch. Finely chop the parsley.

When the steak has 5 minutes rest time remaining, return the frying pan to a medium-high heat. Add the asparagus and a splash of water. Cook until just tender and bright green, 2-3 minutes. Add the sugar snap peas and cook until tender, 1-2 minutes. Remove from the heat and season with a pinch of salt, pepper, lemon zest and a squeeze of lemon juice.