For the chips par boil a couple of large peeled potatoes for 3/4 mins, drain and allow to cool.
Cut into big wedges, season, roll in oil and place in a hot oven (180 degrees) - give them a shake or two while cooking to stop them sticking to the dish.
Season the steak (bought up to room temp) with salt and pepper, add a little rape seed oil and rub in the seasoning.
Five mins or so before the chips are ready heat an oven proof frying pan to a high heat.
Place the steak in the pan and cook for 3/4 mins depending on the thickness of the steak, turn and place in the oven for 5 mins.
Bring a pan of hot salted water to the boil and add the topped and tailed beans. Cook for 4 mins.
Remove the steak from the oven and rest for 4-5 mins under foil in a warm place.
Return the steak pan to a hot hob and add a knob of butter. when the butter has melted add 1/4 of a cup full of boiling water, deglaze the pan and reduce to a sauce.
Drain the beans and add a teaspoon of mint sauce and some oil, dress.
Plate up the steak, chips and beans, add any resting juices to the sauce and pour over the steak. Serve.