Method

Step 1

Bring a saucepan of lightly salted water to the boil. Add the potatoes and boil for 10 minutes until soft. Drain. Melt a few knobs of butter in a pan on medium heat. Add the cooked potato wedges with a few twists of salt and pepper and sauté for about 10 minutes until golden brown on all sides. Set aside and keep warm.

Step 2

Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of the steak with salt, pepper and olive oil. Place steak in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steak once using tongs (or spoons). When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Step 3

Melt 2 or 3 knobs of butter in another large pan on medium to high heat. Add onion and sauté for a few minutes until soft. Add mushrooms, parsley, salt and pepper and sauté for 5 more minutes, until the mushrooms are nice and brown. Now add the wine and cook until alcohol evaporates - about a minute or two. Stir in the cream, bring to the boil, then turn down the heat and let it simmer for about 8-10 minutes until the sauce becomes thick and creamy.

Step 4

Put a saucepan of lightly salted water on to boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain water away, return saucepan to the stove (turn the heat OFF). Add a knob or two of butter and the garlic and allow to stand for a few minutes until the butter is melted.

Step 5

Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 6

To serve, place the steak strips, potato wedges and beans on the plate, top the steak with the creamy mushroom sauce.