• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 1cm wide wedges (no need to peel).
• Pop the wedges onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, trim the green beans. 
• Peel and grate the garlic (or use a garlic press).
• Season the beef with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. 

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the green beans and fry until starting to char, 2-3 mins.
• Stir in the garlic, lower heat to medium and cook for 1 min.
• Add a splash of water and immediately cover with a lid or some foil. 
• Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.

• Return the pan to medium-high heat a drizzle of oil.
• Fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.

• Add half a sachet of mustard (per 2P), stock and 50ml water (per 2P) to the beef.
• Cook, stirring, until the sauce is slightly thickened and has coated the beef well, 2-3 mins. 
• Season to taste with salt and pepper.
• Remove from the heat and stir through a knob of butter and the honey.

TIP: To reduce the heat in this recipe you can use less mustard.

• Divide beef, potato wedges and green beans between plates.
• Pour any extra glaze from the pan over the beef.