Remove the steaks from the fridge about twenty minutes before you want to start cooking. When almost ready to cook, put a saucepan of salted water on to boil (for the beans).

In a small bowl, combine cheese, sour cream, mustard, Worcestershire sauce and cayenne pepper. Season to taste and set aside.

Season the steaks. Heat a little oil in a frypan over medium-high heat and cook steaks, in 2 batches, for 1-2 minutes each side for medium-rare, or until a nice crust develops and the steak is cooked to your liking. Remove steaks from heat onto a plate, cover loosely with foil, and rest for 5 minutes. While the steak rests, pre-heat grill to high.

Meanwhile, blanch beans in salted boiling water for 2-3 minutes until bright green and tender-crisp. Drain and toss with butter and parsley. Sprinkle with pine nuts and cover to keep warm.

Place steaks on a foil-lined baking tray and top each one with a quarter of the cheese mixture. Place under the hot grill for a couple of minutes until golden brown and bubbling. Serve immediately with beans and a glass of cabernet! (We also like to serve with crunchy roast potato wedges).

Recipe adapted from delicious. Magazine, 2015