We are going all in on the idea of the golden potato with these pan-fried rostis. The perfectly crisped companion to tender porterhouse steaks cooked to succulent perfection, these golden wedges are giving chips a run for their hard-earned money. Serve with creamy greens and collect your praise.
Trim and halve green beans diagonally. Remove kale leaves from stems and tear into bite-sized pieces. Peel and thinly slice eschalot.
Using a box grater, coarsely grate potatoes. Melt butter in a small bowl in the microwave. Place potato, melted butter, flour, parmesan and 1 teaspoon salt flakes in a bowl and mix well to combine.
Heat ½ the oil in a frypan over medium-high heat. Add potato mixture, pressing down to flatten into an even layer to fill the pan, and cook for 6–7 minutes or until golden on the bottom. Carefully flip and cook for a further 6–7 minutes or until golden brown and cooked through. Set aside and keep warm. While rosti is cooking, continue with step 4.
Drizzle each steak with 1 teaspoon olive oil and sprinkle with salt and pepper. Heat a frypan over medium-high heat. Once frypan is hot, add steaks and cook for 3 minutes each side for medium-rare or until cooked to your liking. Wrap steaks in aluminium foil and rest for 5 minutes.
Return pan used to cook the steak to medium heat. Add remaining oil and add eschalot and cook for 1–2 minutes or until softened. Add beans, kale and a good pinch of salt and pepper and stir to combine. Cover with a lid and steam for 1–2 minutes to soften slightly. Add cream and mustard to pan and cook, uncovered, for a further 1–2 minutes or until greens are softened and sauce is reduced.
Cut potato rosti into wedges. Slice steaks. Divide rosti, steaks and greens between plates to serve.