Entrecôte with Mashed Potatoes, Green Beans, and Sauce

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Step 1

Cut the potatoes into smaller pieces and place them in a pot with cold water. Add a little salt. Boil for 15–20 minutes until soft. Drain and let them steam dry under a lid for about 5 minutes.

Step 2

Heat 200 ml of cooking cream on the stove or in the microwave. Mash the potatoes until smooth using a potato masher or fork. Add the warm cream and 4 tbsp butter. Whisk until smooth. Season with salt and pepper.

Step 3

Trim the ends off the green beans. Cook them for 4–5 minutes in lightly salted boiling water until slightly tender. Drain and rinse with cold water.

Step 4

Pat the steaks dry with paper towels and season with salt and pepper. Heat 2 tbsp oil in a pan. Crush the garlic cloves slightly with the side of a knife and add them to the pan. Add 4 tbsp butter and the steaks.

Step 5

Cook the steaks for 2–3 minutes on each side. Once one side is cooked, flip the steak and baste it with the garlic butter. Adjust cooking time to your preferred doneness.

Step 6

Drain the capers. When the steaks are done, remove them from the pan but do not clean it. Add the Dijon mustard and capers to the pan. Stir together with the meat juices. Add the remaining cooking cream and whisk until the sauce is smooth. Season with salt and pepper.

Step 7

To serve, place mashed potatoes, green beans, and steak on a plate and spoon the sauce over the top. Enjoy!