Season the steak well and rub with olive oil. Get your pan really nice and hot and once it's smoking, add the steak. It should make a very satisfying sizzle. Cook for about 4-5 minutes depending on the thickness of the steak - and turn the steak over every minute. Remove from the heat and leave to rest.

Cook the green beans in salted boiling water for a few minutes until soft to the bite but not too soft. Overcooking green beans is easy to do and makes them rather unappetising. Drain the beans. Mix together 1 tablespoon of olive oil, one clove crushed garlic and some salt and pepper. Drizzle this over the drained beans.

Loosen the horseradish with a little lemon juice, and a splash of water. Season with salt and pepper.

Scatter the beans on the plate, and top with the sliced steak. Add a scattering of chopped pistachios and a drizzle of horseradish and finish with a scattering of watercress leaves.