Sirloin Steak and Creamy Mustard Sauce

Meanwhile, season the steaks with salt and pepper.
Trim the green beans. Peel and grate the garlic (or use a garlic press).

When the potatoes have 15 mins of cooking time left, heat a drizzle of oil in a large frying pan on high heat.
When hot, lay the steaks into the pan and fry until browned, 1 min on each side.
Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Pop the (now empty) steak pan back on medium-high heat. Add the water for the sauce (see ingredients for amount) and chicken stock paste and bring to the boil.
Simmer for 1-2 mins, then stir in the creme fraiche. Bring to the boil and simmer until thickened, 3-4 mins.
Stir in the wholegrain mustard and remove from the heat. Taste and season with salt and pepper if needed.

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and cover with a lid or some foil.
Allow to cook until the beans are tender, 4-5 mins.