Slice the sweet potatoes into batons and toss in 1 tbsp olive oil with the garlic cloves
Bake in a preheated oven at Gas Mark 6, Fan 180 for 30 minuts
At the same time, roll the cherry tomatoes in a small amount of olive oil and place in the oven
Toss the rocket leaves in the home made vinaigrette (see Tips)
About 10 minutes before the sweet potato fries are ready, heat the oil and butter in a frying pan
Season the steaks and once the fat is sizzling, add them to the pan and sear for 1 minute each side
Turn the heat down to medium and continue to cook for a further 2 minutes each side (6 minutes cooking time altogether to achieve the amount of "doneness" in our photo)
Remove the steaks from the frying pan and rest for 5 minutes while you make up the plate
Arrange the sweet potato fries at the bottom and add a handful of the dressed rocket salad on top. Scatter the cherry tomatoes around the edges
Thinly slice the steaks across the grain and at an oblique angle if you can. Then arrange on top of the rocket
Finally cut a hole in the top end of each clove of garlic (to make it easy to squeeze out) and add to the plate.
Make your own vinaigrette by mixing 1 tsp Dijon mustard, 1 tbsp extra virgin olive oil, 1/2 tbsp red wine vinegar, salt and pepper. Mix well until combined.