1. Soften the butter; mix with the chopped herbs and shallots.
2. Place the mixture onto cling film and roll into a cylinder, allow to chill in refrigerator.
3. Wash the Potatoes (and if you prefer peel), cut each potato in half, length ways, and then cut each half into 3 wedges length ways.
4. Heat the roasting tray in the oven (180c).
5. Toss the potato wedges in a bowl, season with salt and pepper and coat with 50ml of oil. Ensure the oil coats each piece of potato. Place into the hot tray and cook until soft but crisp. (approximately 25 –30 minutes)
6. Cut the tomatoes in half length ways, place in another roasting tray with crushed garlic, olive oil. Season Roast the tomatoes in a hot oven for 10 minutes. Remove from the oven, sprinkle with the balsamic vinegar, place back in the oven to finish cooking and allow the balsamic to reduce slightly.
7. Heat a griddle pan, season the steaks, place the steaks on the pan after a few minutes turn the steak through 90 degrees, cook on this side for the required time, depending on how you want the steak cooked. Turn over and repeat for other side.
8. Remove the clingfilm from the butter, slice into 4 equal pieces. To serve, place the tomatoes on your plate at 10 o’clock, potatoes at 2 o’clock and your steak at 6 o’clock place a slice of herb butter on the hot steak. Serve.