Beef Steaks with Bacon Potato Crush and Beans

Steps

1. A large pot of salted water to the boil. Bring a full kettle to the boil
2. Cook potatoes and carrots in pot of boiling water for 12–15 minutes, until very soft. Drain and return to pot to steam dry slightly.
3. Finely shred cabbage until you have 3–4 cups worth. Melt butter in a large fry-pan on medium heat. Cook bacon, breaking it up with a spoon for 4–5 minutes, until starting to become crispy. Add cabbage and cook a further 2–3 minutes, until softened. Remove from pan and place in a large bowl.
4. Trim ends from beans and place in a heat-proof bowl with a pinch of salt. Pour over boiling water to cover. Cover with a plate and leave for 4–5 minutes. Drain and toss with a drizzle of olive oil (if desired).
5. Pat beef dry with paper towels and season with salt and pepper. Heat oil in same pan on high heat. Cook beef for about 2 minutes each side, for mediumrare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for 2–3 minutes then slice.
6. Add cooked potatoes and carrots to bowl with cabbage and bacon mixture and mayonnaise and toss to combine, breaking up a few of the potatoes. Season to taste with salt and pepper.
7. Divide bacon potato crush between plates. Top with beef and serve beans on the side. Garnish with parsley.