Tenderloin Cube Steak Diane with Buttery Mash & Green Beans

Method

1. 1Make mash

   • Peel and chop the potatoes into bite-sized pieces.
   • Add the potatoes to a pot of salted water and bring to the boil.
   • Cook for 15-20 min until soft.
   • Drain the potatoes and return to the pot.
   • Cut the butter into small cubes.
   • Gradually add the butter cubes and mash until smooth.
   • Season with salt and pepper.

   Tip: Use cold butter for a silky mash!

2. 2Prep

   • Peel and finely chop the shallot and garlic.
   • Slice the mushrooms.
   • Trim the green beans.
   • Pick and finely chop the parsley.

3. 3Fry steak

   • Season the tenderloin cubes generously with salt.
   • Heat a pan over high heat with a drizzle of oil.
   • Fry the tenderloin cubes for 2-3 min, until browned all over and nearly cooked through.
   • Remove on a plate and set aside.
   • Reserve the pan.

4. 4Start sauce

   • Return the pan to medium-high heat with a drizzle of oil.
   • Fry the mushrooms 4-5 min until golden.
   • Add the shallot and garlic.
   • Cook for 2-3 min until softened.

5. 5Boil green beans

   • Meanwhile, cook the beans in a pot of salted boiling water for 3 min or until tender.
   • Drain once cooked.

6. 6Finish sauce

   • Stir in the Worcestershire sauce, Dijon mustard and beef stock.
   • Simmer for 2-3 min to slightly reduce.
   • Stir in the cream until combined.
   • Return the tenderloin cubes with any juices.
   • Simmer for 1-2 min until the sauce thickens and beef is heated through.
   • Serve the Tenderloin Cube "Steak Diane" with Buttery Mash and Green Beans.
   • Garnish with chopped parsley.