Steak with Garlic Mushrooms & Mash

Place the potatoes in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Add the greens beans in the last 2 minutes. Drain and return the potatoes back to the saucepan. Set the beans aside and cover with foil to keep warm. Add the milk, half of the butter and a good season of salt and pepper to the potatoes. Mash with a potato masher or fork until smooth. You can add more milk to achieve your desired consistency. Cover to keep warm.

Meanwhile, rub the New York beef steaks with a little of the olive oil and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the steaks and cook for 2 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steaks. Transfer the steaks to a plate and cover with foil. Rest for 5 minutes.

Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the mushrooms and cook, not stirring, for 2 minutes or until they begin to caramelise on the base of the pan. Give the pan a shake to loosen them a little and then cook, not stirring, for a further 1 minute. Stir through the remaining butter, garlic and apple cider vinegar. Cook for a further 1 minute or until fragrant and then remove from the heat.