Cut the potatoes lengthways into slices 5mm thick.
Heat a frying pan and add the water, butter and salt. Whisk together to make an emulsion.
Add the potatoes to the pan cut side down and cook until golden brown and cooked through.
Peel and finely slice the red onion. Peel and finely dice the garlic. Pick the leaves from the thyme.
Slice the peppers and cut the courgette into small dice.
Heat a wide bottomed pan until hot and add the olive oil.
Sweat the onions with the fennel seeds until the onions are soft. Add the peppers and cook for a few minutes. Add the garlic and thyme, cook for a minute and then add the courgettes. Season with salt and pepper and add the chopped tomatoes. Bring to the boil and then simmer until the courgettes are just cooked. Keep warm.
Preheat the oven to 200'C.
Season the beef with salt and black pepper. Heat a frying pan until very hot and add a splash of sunflower oil. Sear the steaks on all sides and then transfer to the oven to finish cooking. Depending on the thickness of the steaks and the degree to which you need it cooked this will take between 10 and 15 minutes. Allow the steak to rest for 5 minutes before serving.
Pick the leaves from the basil and place in a pestle and mortar. Add the garlic and anchovies. Pound the herbs until you have a puree and then stir in the olive oil. This can also be done in a mini blender.
Place a steel ring in the centre of a plate and fill with the Provencal vegetables. Place five mini fondant potatoes around the vegetables. Cut each steak into slices and place on top of the vegetables. Finish the plate with a drizzle of the basil dressing.
«Make sure to rest the steak before carving. This will relax the meat and make it juicy and tender.»