Steak and gravy with mashed potatoes and French beans

Allow the steak to come to room temperature and season the meat with 1 tbsp Mix for Steak & Gravy seasoning, let it soak in for a while.

Peel and halve the potatoes. Boil them in a pan of water for 15 to 20 minutes until tender.

Cut the mushrooms into quarters, shell and halve the French beans and finely chop the chives.

Heat the sunflower oil in a pan and sauté the mushrooms over high heat for 5 minutes, or until tender. Bring water to a boil in a separate pan and cook the green beans for 5 minutes, or until al dente.

Heat a skillet over high heat and add 20g of butter. Sear the steak on both sides. Reduce the heat and add another 30g of butter to the pan. Spoon the melted butter over the steak. Cook until desired doneness (rare, medium, or well done). Remove the steak from the pan, cover with aluminum foil, and let it rest.

Add a splash of warm water to the steak residue in the pan and reduce the gravy to the desired consistency. Add the remaining Steak & Gravy Mix seasoning for thickening and flavor. Set aside in a small bowl.

Drain the potatoes and mash them into a puree. Add the cream, milk, remaining butter, and chives and mix well. Season with sea salt and black pepper.

Serve the mashed potatoes on a plate and serve with the mushrooms, green beans, and steak. Finish the dish with the gravy.