Method
Step 1
Bring a saucepan of lightly salted water to the boil. Add the potatoes and boil for 10 minutes until soft. Drain. Add a few glugs of olive oil to a pan on medium heat. Sauté rosemary and half the garlic for a minute then add the potato. Season well with salt and pepper and pan fry until golden brown.
Step 2
Put another dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with salt, pepper and olive oil. Place steaks 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 steaks 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
Turn the heat down to medium and tip the vinegar into the pan and let it bubble for a few seconds, then pour in the beef stock. Simmer for a few minutes until reduced by half and a little syrupy. Now add the cream and lots of coarsely ground black pepper (to taste). Cook for a few more minutes on medium to low heat until thick and creamy.
Step 4
Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain and add a few pats of butter and half the garlic and allow to stand in the warm pot 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, divide the steak strips, potatoes and beans between the plates, top the steak with peppercorn sauce.