Quick Steak Au Poivre

Instructions

1. In a large sauté pan, heat 1 ounce of grapeseed oil over high heat until shimmering. Place seasoned steaks in pan and sear until nicely browned. Flip steaks and repeat. When nicely seared ,transfer steaks to a plate.
2. Deglaze pan with red wine pan sauce and water. Turn heat down to medium-high and reduce for about 2 minutes.
3. Return steaks to pan along with any residual juices. Add 2 ounces of garlic herb butter and continue to reduce sauce until steaks reach desired degree of doneness (internal temperature of 125ºF for medium rare) and sauce has desired consistency.
4. In a large sauté pan, heat remaining grapeseed oil and add baby potatoes. Cook flat-side down until a light golden brown crust forms, about 3 minutes. Continue to cook, tossing or turning potatoes for another 2 minutes. Set aside briefly.
5. Add remaining garlic herb butter to bag of cooked green beans and season with salt and pepper as needed. Toss until green beans are well coated with butter and seasonings.
6. Remove steaks from pan and slice each into three pieces. Place on large dinner plates and divide sauce evenly over the four steaks. Add potatoes and green beans, and serve.