Wash and dry all produce. Preheat the oven to 425 degrees. Remove 1 Tablespoon butter and the steak from the refrigerator and bring to room temperature. Peel, then cut the potatoes into 1/2-inch cubes. Thinly slice the garlic. Finely chop the parsley. Trim the ends of the green beans.

Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.

Heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel. Add to the pan and cook for 2-3 minutes per side, until browned but not yet cooked to desired doneness. Transfer the steak to the baking sheet with the potatoes. Let it finish cooking for 5-7 minutes, or until desired doneness. Remove from the oven to rest for 5 minutes.

While the steak is in the oven, heat a drizzle of oil in the same pan over medium heat. Add the green beans to the pan and cook, tossing for 4-5 minutes, until crisp-tender. Add the garlic and cook for another 30 seconds, until fragrant. Season with salt and pepper.

In a small bowl, mix together the softened butter, 1 teaspoon Dijon mustard, and a pinch of chopped parsley. Season with salt and pepper.

Plate and finish: Slice the pan-seared steak against the grain and top the with the herb butter. Serve alongside the green bean sauté and roasted potatoes, enjoy!