Steak with Mediterranean Vegetables and Herb Butter

Herbal butter: Finely chop the chives, parsley, cress and basil and then fold in the butter, season with salt and pepper (is deliberately made without garlic), cut the vegetables into bite-sized pieces and mix with the olive oil. Salt, pepper and add smaller sections of the herb butter. Cook at 180 degrees top and bottom heat for a good 25 minutes, stir several times. Turn the oven down to 100 degrees and cook the seared steaks up to a core temperature of 55 degrees. At this point I left the vegetables in the oven to keep them warm. Refine the vegetables with balsamic vinegar and add fresh basil. Tip: Buy the steaks a little thicker and tie them with kitchen twine. This means they can be seared very well and can be cooked through in the oven.