Instructions:
step 1 Season the steaks generously with salt and pepper on both sides.
step 2 Heat olive oil in a heavy skillet over medium-high heat. Sear the steaks for 3-4 minutes per side or until desired doneness. Remove and let rest.
step 3 In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté until fragrant, about 1 minute.
step 4 Pour in the heavy cream, beef broth, and Dijon mustard. Stir and simmer until the sauce thickens slightly, about 3-4 minutes.
step 5 Return the steaks to the skillet and spoon the sauce over them. Cook for another minute, then remove from heat.
step 6 For the mashed potatoes, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return to pot.
step 7 Add milk, heavy cream, and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
step 8 For the green beans, steam or blanch them until just tender, then sauté briefly in olive oil. Season with salt and a pinch of red pepper flakes.
step 9 Plate the mashed potatoes and green beans. Slice the steak and arrange on the plate. Drizzle with garlic cream sauce and garnish with chives and rosemary.
Storage and Reheating Tips:
Store leftover steak, mashed potatoes, and green beans in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat or in the microwave at reduced power to avoid overcooking. Reheat mashed potatoes with a splash of milk and stir until smooth. Green beans can be quickly reheated in a skillet or microwave until warm.
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