Step 2

Heat a large cast-iron skillet over medium-high to high. Bring the steaks to room temperature. Pat dry and season on both sides with kosher salt and black pepper.

Step 3

Prepare a large bowl of ice water. In a large saucepan, bring a couple of inches of water to a boil. Salt the water, add the haricots verts and cook until crisp-tender, about 2 minutes; drain. Place the haricots verts in the ice water and let cool. Drain and pat dry.

Step 4

Add the oil, one turn of the pan, to the hot skillet. Add the steaks and half the rosemary. Cook the steaks 8 minutes, turning occasionally; transfer to a plate and let rest.

Step 5

Add 2 tbsp. butter to the skillet. When the butter melts, add the mushrooms and the remaining rosemary. Cook, stirring often, until the mushrooms brown, about 8 minutes. Add the shallots and haricots verts; season and cook, stirring often, until the shallots soften, 2 to 3 minutes. Mix in the stock; transfer to a serving dish.

Step 6

Add the garlic and the remaining 2 tbsp. butter to the skillet. Cook, stirring often, until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until the sauce is reduced by half, 5 to 7 minutes. Add the lemon juice and remove the skillet from the heat.

Step 7

Slice the steaks against the grain. Arrange on plates and top with the white wine sauce. Serve the haricot verts and mushrooms alongside.