To prepare the ingredients, peel the potatoes and cut into 2 cm pieces. Trim the green beans and slice the mushrooms. Peel and crush the garlic.

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.

To serve, divide the mash potatoes and green beans between plates. Serve with the steak on the side topped with the mushroom sauce.