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1
Preheat oven to 200 degrees C (390 degrees F), boil water in a kettle and get a large sauce pan out.
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2
Chop and add potatoes to a large pot with salted boiled water.
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3
Cover, continue to check until a skewer pokes through them (1015 minutes).
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4
Get the rest of your ingredients out, along with a baking tray, fry pan, pyrex bowl and food processor.
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5
Quarter tomatoes and pop on a lined baking tray.
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6
Drizzle with olive oil and rosemary.
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7
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).
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8
Meanwhile, chop up all veggies, place in the pyrex bowl and microwave for as long as you need.
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9
I do my broccoli for 4 minutes, and carrots and beans (together) for 5 minutes.
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10
Melt butter in the fry pan or small pot (it just needs to be soft, not completely melted).
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11
Place tomatoes, melted butter, basil and Parmesan in a food processor and blend until a smooth paste.
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12
Then place in the freezer to harden or thicken up.
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13
Season steaks and cook 34 minutes each side, or to desired doneness.
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14
Serve with potatoes and vegetables, drizzle sauce over, and get a spoon to get extra butter sauce!
