Take the meat from the fridge half an hour before cooking and leave it to reach room temperature (covered). Chop the courgette and the potatoes into thin slices of about 2-3 mm.

Cut the tomatoes and mozzarella balls in half and place on a clean cloth to dry. Heat the frying pan with a lump of butter until hot and slightly browned and put the steaks in the pan. Sear on a medium heat for 1.5-2 minutes until golden on both sides, then remove from the pan and put on a tray. Dab with some kitchen towel and cover alternately with the tomatoes and mozzarella, with pieces of basil leaves in between. Season with pepper and place in an oven preheated to 150°C (302°F). Heat for approx. 5-6 min until the cheese melts and the meat is done according to preference (medium is recommended). Cover with tinfoil and leave to rest for 5 min. Pour the fat out of the pan, add the chopped onions and fry for 1 minute. Add the wine and reduce to a quarter, then mix 2 tablespoons of olive oil with the sauce and season with half a teaspoon of honey and salt.

Heat some oil in a frying pan and fry the potato and courgette slices until cooked on both sides, then place on some kitchen towel and season with pepper, salt and thyme. Arrange the slices on the plates, alternating them to form a circle. Mix the rocket salad with a drizzle of olive oil, a pinch of salt and the pine nuts and place inside the circle. Place the steaks on top of the salad and finish with the sauce.