Steak with Potato Wedges and Homemade Chimichurri

• Press or mince the garlic.
• Thoroughly wash the lime and cut it into 4 wedges.
• Finely chop the parsley and coriander.
• In a small bowl, mix the parsley and coriander with the extra virgin olive oil, half of the garlic per person and the juice of 1 lime wedge each (see Tip). Add salt and pepper to taste.

Tip: you can also use a food processor or immersion blender to make the chimichurri.

• Slice the onion into half rings.
• Trim the ends off the green beans.
• Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the rest of the garlic with the onion and the green beans for 12 - 15 minutes. Season with salt and pepper as preferred.

• Pat the steak dry with kitchen paper, then rub it with salt and pepper as preferred.
• Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the filet mignon for 8 minutes per side (see Tip). Remove from the pan and season with pepper, then allow to rest for at least 3 minutes under aluminum foil.   

Tip: if preferred, fry for 1 - 3 minutes for a rare steak or 3 - 5 minutes for medium.

• Slice the steak, cutting across the width.

Did you know... green beans are considered to be vegetables when they are actually legumes, due to their low carbohydrate content.