STEP 1
Preheat the oven to Gas mark 4, 180ºC (350ºF).
STEP 2
Cut the cherry tomatoes into four portions of three and place in a small roasting tin. Drizzle over a little olive oil and season to taste. Roast for 12-15 minutes until they are lightly charred.
STEP 3
To make the purée, bring a large pan of salted boiling water to the boil. Add the vegetables (if using frozen, add about 2 minutes before the end of the cooking time) and boil for 4-5 minutes until tender, then drain and cool under cold water.
STEP 4
Remove the skins from the broad beans. Take out the asparagus and cut off the tips. Set them aside with about a quarter of the other vegetables.
STEP 5
Tip the remaining ingredients into a food processor with the herbs, ricotta and a tablespoon of olive oil. Season generously, then blend to a rough purée and tip into a heavy-based pan. Fold in the reserved vegetables and set aside.
STEP 6
Heat a little oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for 2 minutes on each side, then reduce the heat, add a knob of butter and cook for another 2-4 minutes, turning once, depending on how rare you like your meat. Transfer to a plate, set aside in a warm place to rest.
STEP 7
Whilst the steaks are resting, gently heat the purée. To serve, divide the purée among warmed plates and arrange the steaks on top.
STEP 8
Serving Suggestions: Roasted tomatoes, a drizzle of olive oil and steamed new potatoes.