Steak with red wine sauce and lyonnaise potatoes

Heat one tablespoon of the olive oil in large non-stick frying pan; cook onions, stirring, until soft. Remove from pan. Heat the remaining oil and butter from the potatoes in the same pan; cook potatoes for about 10 minutes or until browned, turning gently. Return onions to pan with parsley; toss gently.

Meanwhile, heat a lightly oiled non-stick frying pan, cook steaks until browned on both sides and cooked as desired; remove from pan, cover to keep warm. Add garlic and chilli to same pan, cook until fragrant. Add red wine, bring to the boil. Stir in stock; simmer, uncovered, until sauce is reduced by half; strain sauce into a jug.

Boil, steam or microwave beans until just tender; drain.

Serve steaks with red wine sauce, potatoes and beans.

Not suitable to freeze. Beans suitable to microwave.