Mediterranean style steak with peppercorn gravy and mashed potatoes

• 450 g beef medallions or steaks
• 4 large potatoes, peeled and cubed
• 120 ml milk
• 60 ml butter
• 240 ml beef stock
• 30 ml green peppercorns in brine
• 120 ml heavy cream
• 120 ml crispy fried onions
• 470 ml flat green beans, trimmed
• 15 ml olive oil
• Salt and black pepper to taste

1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with milk and 2 tbsp butter until smooth. Season with salt.
2. Steam or boil the flat green beans for 5-7 minutes until tender-crisp. Toss with olive oil and salt.
3. Season steaks with salt and pepper. Sear in a hot pan with remaining butter for 3-4 minutes per side, checking for an internal temperature of 145°F (63°C) followed by a 3-minute rest. Remove and let rest.
4. In the same pan, add beef stock and green peppercorns, scraping up the browned bits. Simmer until reduced by half.
5. Stir in the heavy cream and simmer until the sauce thickens into a gravy.
6. Plate the mashed potatoes and top with the steak. Pour the peppercorn gravy over the meat and potatoes.
7. Garnish with a generous handful of crispy fried onions and serve the green beans on the side.

Pair this hearty meal with a glass of robust red wine like a Cabernet Sauvignon or Syrah.