**Wash and dry all produce.** Slice the **potatoes** into 1/4-inch rounds. Toss the potatoes on a baking sheet with a drizzle of **oil**. Season with **salt** and **pepper**. Roast in the centre of the oven, flipping them over halfway through cooking, until the potatoes are golden-brown, 25-28 min.

Meanwhile, mince or grate the **garlic**. Finely chop **3 tbsp parsley** (double for 4 people).

Pat the **steak(s)** dry with paper towels, then season with **salt** and **pepper**. Heat a large pan over medium-high heat. Add a drizzle of **oil**, then the steak(s). Pan-fry until golden-brown and cooked to desired doneness, 4-7 min per side. (***TIP:*** Cook to a minimum internal temperature of 160°F.) Set the steak(s) aside on a plate.

Meanwhile, in a small bowl, stir together the **butter, mustard, 1 tbsp parsley** (double for 4 people) and as much **garlic** as you like. (Adding more garlic will make it spicier!) Season with **salt** and **pepper**.

Add a drizzle of **oil** to the same pan, then the **green beans, remaining garlic** and **remaining parsley**. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.

Thinly slice the **steak(s)**. Divide the steak, **potatoes** and **green beans** between plates. Top the steak with the **compound butter**.