This classic meal was once a post-war delicacy in high-brow NYC restaurants. Now found in pubs and bistros around the world, and for good reason, the combination of succulent meat and rich sauce whilst not the most visually appealing, really delivers on the flavour front.
With the original relying heavily on lashings of butter to create the sauce, it has been adapted over time to a variation similar to the one I used here with cream instead. I never travel with butter in my stash for obvious reasons, however long-life cream is readily available and a perfect substitute for this dish.
4 medium potatoes, peeled, cut into 8 pieces each
Handful of green beans, ends trimmed
4 steaks, lightly pounded to tenderise
2 cloves of garlic, crushed
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
- Place potatoes into a pot of cold water. Bring to the boil and cook for 10-12 minutes or until tender but not falling apart. Add beans for the final 2 minutes of cooking. Drain well, remove beans. Mash potato with a drizzle olive oil and season with salt and pepper.
- Whilst potatoes are cooking, heat a pan with a drizzle of oil over high heat. Season steaks really well on both sides with salt and black pepper. Cook steaks for 1 minute each side, remove and set aside.
- Turn heat down and add garlic. Cook stirring constantly for 30 seconds or until fragrant. Add cream, sauces and season with salt. Bring to the boil, turn heat down and gently simmer for 2-3 minutes or until thickened. Return steaks and any juices to the pan.
- Divide potato and beans between plates. Serve steak and divide sauce among plates and serve with cracked pepper.
- Use the bottom of a pot or fry pan to flatten steaks
- Cooking the beans and potatoes together saves time, fuel and the need for another pot
- Chicken breast works well with this sauce and sides
- Dried garlic powder can be used in place of fresh
- Instant mashed potato can be used in place of making your own
- Fresh cream can be used if available