Steak with Potato Rounds, Green Beans and Creamy Mustard Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Toss potato rounds with oil and thyme on prepared tray. Arrange in a single layer and season with salt and pepper. Roast for 20–25 minutes or until cooked through and a little crisp. Turn once during cooking.
3. While potatoes are cooking, prepare vegetables; finely chop garlic; finely dice onion; trim ends off green beans. Set all aside.
4. Bring a medium pot of salted water to the boil. Pat beef dry with paper towels and season with salt. Heat a drizzle of oil in a medium fry-pan on medium to high heat. Cook beef for about 3 minutes each side for medium-rare, or until cooked to your liking. Set aside, covered with foil, to rest while you make sauce. Keep pan on heat.
5. Add a drizzle of oil to same pan on medium heat. Cook garlic and onions for about 4 minutes until soft. Add wine and evaporate for about 1 minute, using a wooden spoon to release any pan brownings. Remove pan from heat, add creamy mushroom sauce powder, mustard, sour cream and stir to combine. Reduce heat to low, return pan to heat and simmer for about 1 minute until slightly thickened. Add water to loosen sauce. Remove from heat and season with salt and freshly ground black pepper.
6. Cook green beans in pot of boiling water for 2–3 minutes, until bright green and tender. Drain, season with salt and pepper and toss with a drizzle of olive oil. Slice beef thinly against the grain.
7. Divide potato rounds, beef and beans between plates and spoon over creamy mustard sauce.