1

Preheat the oven to gas mark 7/ 220ºC/fan 200ºC. Boil the kettle and put the shallots in a bowl. Pour boiling water over the shallots and leave while you prepare the rest of the vegetables, then peel the shallots and halve.

2

Put the shallot halves, pepper, aubergine, courgette and mushrooms on a large baking tray, season well and drizzle with 2½ tsp of the olive oil. Roast for 25 mins or until charred and tender, adding the tomatoes for the last 10 mins. Meanwhile, mash the low fat spread with the pesto and set to one side.

3

Just before you put the tomatoes in, start heating a griddle pan. Then rub the steaks with the remaining ½ tsp of oil and add to the hot pan. Griddle, turning once, until done to your liking (5–6 mins for medium rare beef). Season, place each steak on a warmed plate and let it rest.

4

Divide the vegetables between the plates, then top the steaks with some of the pesto butter. Scatter the basil over and serve with any remaining pesto butter.