Preheat oven to 170C and line 2 baking trays with baking paper.

Cut the baby chat potatoes into 1cm slices.

Arrange on one of the baking trays.

In a small mixing bowl mix 1tsp ghee with 1/2tsp salt and 1/2tsp pepper.

Using a garlic crusher, crush 2 garlic cloves into the mix.

Mix well.

Use a basting brush to brush the potatoes with the mixture.

Place the potatoes into the oven for 15-20 minutes or until they are cooked through and golden brown.

Place the green beans on the other baking tray.

Salt an pepper to taste.

Set aside.

Slice 4 cups of mushrooms.

Heat 1tsp ghee in a large and deep non-stick frying pan over medium-high heat. Season the steaks to taste with salt and pepper.

Cook the steaks for 3 minutes on each side.

Take out of the pan and set aside.

Put the pan back on the heat and add the mushrooms.

Cook for 3-4 minutes and add ¼cup brand and cook for 2 minutes.

Add 500ml beef stock and cook for 10 minutes.

Meanwhile, put the green beans in the oven, then set the table and make a huge side salad using the extra veggies you bought.

In a small mixing bowl mix 2tsp ghee with 2tsp plain flour to make a paste.

Mix 1tbs mustard to the cooking mushroom sauce.

Bit by bit add the ghee/flour mixture, constantly stirring.

Keep cooking for 3 minutes.

Reduce the heat to medium-low and add the steaks to the pan.

Use a spoon to heap the sauce onto the steaks.

Cook for a further 2-3 minutes or until the steaks are warm and cooked to your desire.

Chop 3tbs chives and take the potatoes and green beans out of the oven.

Serve the steaks with a generous amount of sauce over the top, next to the green beans, potatoes and side salad.

Sprinkle the steaks with the chopped chives.

Enjoy!