For the spiced herb butter, place all the ingredients in a large food processor and blend until smooth. Lay a piece of aluminium foil on the work surface and lay the blended butter in a line along the foil. Roll the butter in the foil into a cylinder, tighten at both ends and place in the fridge to set.
For the fondant potatoes, trim both ends of the potatoes and use a peeler to shape them into a barrel shape. Heat a large frying pan and add the butter. Once melted, add the potatoes and fry until golden-brown.
Add the chicken stock and cook for 20-30 minutes until soft, but not falling apart - they need to hold together.
To make the glazed vegetables, place the carrots, sugar, chicken stock and butter in a saucepan over a medium heat and cook for 10 minutes. Remove from the heat and set aside.
Meanwhile, place a small saucepan on the heat and add water. Once boiling, add the sugar snaps. Cook for 4-5 minutes, drain and refresh in cold water before setting aside.
For the steak, place a large frying pan over a high heat. Once hot, add the oil and then cook the steak for two minutes on each side, or until cooked to your liking. Place a slice of the spiced herb butter on top of the steaks and place under the grill for 1-2 minutes, or until the butter has melted.
To serve, place a frying pan over a medium heat and add a little of the carrot cooking liquor. Add the carrots and sugar snap peas and cook for a couple of minutes, or until hot.
Place the vegetables at one side of each plate and a fondant potato at the opposite side. Place the steak in the middle and serve immediately.