Sprinkle black pepper on a large plate or chopping board and roll your fillet steaks in it until they're evenly coated. Set aside.
Place a large pan filled with water on a medium to high heat. Peel and cut the potatoes into small cubes and gently place in the boiling water. Cook for 20-25 minutes, but be careful not to overcook. Drain, and place the potatoes back on the hob to dry out any excess water.
Meanwhile, fry the shallots, garlic and mushrooms. Season with pepper to taste. Add the red wine and sugar to the pan. Simmer for 5 minutes, then remove the mushrooms, shallots and garlic and set aside. Add the beef stock to the wine and continue to simmer until thickened and reduced by about half, then add the other ingredients back in to serve.
Meanwhile, place a large pan filled with water on a medium heat. Add a pinch of salt. Trim the broccoli and beans and cook for 5-7 minutes, then drain, season and toss in butter.
Put the potatoes in a large bowl and mash the potatoes until smooth and no lumps are showing. Stir in the crème fraîche and coconut oil and season. Top with chopped parsley.
Add the coconut oil to your griddle or frying pan and place on a medium heat. Once hot enough, cook the steak depending on your preference and serve with the mash and greens.