For the marinade, mix the first 5 ingredients, add fresh rosemary

Pour marinade over steaks and allow to stand for at least an hour, preferably overnight

Cook cherry tomatoes in a grill pan, drizzle over a little olive oil and season to taste

Set aside

Remove the steaks from the marinade and cook for 2 minutes on each side in hot olive oil

Reduce the heat, add 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

To make the mash, cook green string beans and peas in boiling water for 8-10 minutes until tender, then drain and cool under cold water

Tip them into a food processor with the ricotta and a tablespoon of olive oil

Season with salt and pepper, blend them to a rough pure

Transfer the mash to a pan where the stakes were cooked and gently heat it for 1 minute

To serve, divide the pure among warmed plates and arrange the steaks on top

Finish with a pile of roasted tomatoes, a drizzle of olive oil and some steamed new potatoes