Preheat the oven to 220 degree Celsius. (200 degree Celsius for fan-forced oven)

Coat beef fillets generously with 2 tablespoon olive oil. Sprinkle rosemary on both sides, and season with salt and pepper. Set aside.

Heat 1 tablespoon olive oil in a frying pan. Now we are going to pan fry the fillets. Aim for 2 minutes on each side. At this stage, you don’t need to cook the fillets. The one and only purpose of pan frying is sealing in the juices. This way the beef will remain moist and succulent.

When done, transfer the fillets to a baking tray lined with baking paper. Set aside.

Line another baking tray with baking paper, and arrange potatoes, cherry tomatoes, button mushrooms, and onions in one layer. Sprinkle rosemary leaves, and enough salt and paper on the veggies. Finally, drizzle with 1 tablespoon olive oil. Set aside.

Now it’s time to transfer the prepared fillets and veggies to the oven. Place fillets on the middle rack, and veggies on the lower rack of the oven.

Set the timer to 30 minutes.

Steak and baked veggies will be ready in 25-30 minutes.

To make the steamed veggies, place them in steamer, sprinkle with salt, and let them cook. The veggies will be ready in 10- 15 minutes.

Serve steak with mushroom sauce and veggies.