Preheat the oven to 450°F (to roast the green beans). Start prepping when the oven comes up to temperature!

Boil the potatoes: Wash and dry all produce. Peel the potatoes then cut into ½-inch cubes. Combine the potatoes with enough salted water to cover in a large pot. Cover and boil until potatoes are fork-tender, 10-12 min.

Prep: Meanwhile, thinly slice the mushrooms. Mince or grate the garlic.

Roast the green beans: Meanwhile, toss the green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven until beans are golden-brown, 10-12 min.

Cook the steak: Heat a large pan over medium-high heat. Season the steak with salt and pepper. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside on a plate.

Make the mushroom sauce: Reduce the pan to medium heat. Add 2 tbsp butter (double for 4 people), garlic and mushrooms. Cook, stirring occasionally, until the mushrooms are golden-brown, 7-8 min. Add 1/2 bottle vinegar (1 bottle for 4 people), broth concentrate(s) and 1/4 cup water (double for 4 people).

Make the mashed potatoes: Drain the potatoes and return them to the same pot. Using a fork or potato masher, mash in the remaining butter. Season with salt and pepper.

Finish and serve: Thinly slice the steak. Divide the steak, mashed potatoes and green beans between plates. Top with the mushroom sauce. Enjoy!