Preheat the oven to 225°C. Line a baking tray with baking paper.

Wash and cut the potatoes into wedges. Peel and finely chop the garlic cloves and add them to the tray. Season with salt, black pepper, and oil. Roast the potatoes in the oven for about 15 minutes.

Rinse and chop the courgette into a bowl. Rinse the cherry tomatoes and add them in. Season with salt, black pepper, dried oregano, oil, and the juice of half a lemon.

After the potatoes have roasted for 15 minutes, add the courgettes and cherry tomatoes to the tray. Continue roasting for about 15–20 minutes.

Spoon the mayonnaise into a small bowl. Finely chop the tarragon and add half of it to the mayonnaise. Grate in the zest of half a washed lemon and squeeze in the juice.

Season the steaks with salt and black pepper. Peel and finely chop the garlic cloves.

Heat oil in a frying pan. Add the steaks, butter, and garlic to the pan. Fry the steaks for about 3–4 minutes on each side. Transfer to a plate and cover with foil to rest.

Finish the roasted vegetables with the remaining tarragon.

Serve the steaks with the roasted vegetables and tarragon mayonnaise.