Eye Fillet Steak with Buttery Mashed Potato and a Red Wine Sauce

We eat a lot of steak in our household so I have to come up with a lot of different sides to have with it.  This is one of our favourites.  Very tasty, quite decadent and leaves you feeling nicely satisfied.

Ingredients
One piece of eye fillet steak (approx 120 grams) per person
Round green beans, ends trimmed
One Agria potato per person, peeled, cut into small pieces and boiled until soft
1 tablespoon butter
5 tablespoons milk
Sea salt
Freshly ground black pepper
2 tablespoons red wine
1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper
1 cup beef stock

In a small pot combine the wine, vinegar and pepper and cook over a high heat for 1 - 2 minutes.  Add the stock and cook for 3 - 4 minutes or until the sauce is slightly thickened.  Boil longer if you require a thicker, more reduced sauce.
While the sauce is reducing season the steaks well.  Heat a large non-stick frying pan over high heat.  Add the steaks and cook to your liking.  Remove the steaks from the pan and keep warm.  While the steaks rest steam the beans until they are a nice, bright green and still slightly crunchy to the bite. 
While the beans are cooking place the butter and milk into the potatoes and mash until smooth.  Season with salt.
Serve the steak, beans and mashed potato drizzled with the red wine sauce.  Delicious!