Beef sirloin with homemade pesto

1. Put the potatoes in a saucepan and cover with water.
2. Bring to the boil and simmer until tender. Drain.
3. Meanwhile to make the pesto put 175 ml olive oil, the walnuts, parsley, garlic and a handful of  fennel  fronds  in a food processor and blitz. Add more oil if it is too thick.
4. Pour the pesto  into a bowl and add the   parmesan. Season and set aside.
5. Season the steak and grill or fry as you normally would.
6. Next remove the rest of the  leaves from the fennel bulbs and slice the bulb and stalks  thickly.
7. Put the fennel fronds in a bag and  freeze for later use. 
8. Heat a little oil in a pan on a medium/high heat. Season the fennel and fry until it  is tender and slightly golden.     
9. Steam the beans in a little water until just cooked, then drain. 
10. While the beans, fennel and steak  are  cooking,  mash the potatoes  with the butter and season.        
11. Serve the sirloin on the greens with  the  mashed potato beside. Spoon plenty of pesto  on top of  the steak.

AND MORE

• You can  freeze left over  pesto in small freezer bags. To store in the fridge, cover the top with  olive oil. It will keep for 1-2 weeks.
• Replace the walnuts with almonds.
• Add fennel fronds to tartare sauce or sprinkle on grilled fish.