Earl Cooks Steak & Baked & French Onion Haricots Verts (Green Beans)

I needed to try out a recipe for a green bean
casserole for the upcoming Thanksgiving Day feast hosted by my youngest and her hubby. I want to let you know here that I have never eaten a green bean casserole, let alone MADE one! This assignment was given to me by my daughter, and I felt I could create something tasty and better than the ones I haven't had. I knew my daughters and wife aren't crazy about mushroom soup, and my grandboys don't eat beans so this would be a tough one. After a bunch of soul searching and Google searching I found something I thought could just be great, but, my wife cautioned, I should make a test batch. This is not about the recipe, which I will post later, this is about what I served with my test batch...

—Ribeye Steak and Yukon Baked...potato. Since poultry will dominate our lives for the holiday, I thought I would serve it with a nice ribeye steak I just picked up at the butcher's (the grocery store). Since it was a weeknight meal, I decided to split one 8 oz. steak between the 2 of us, but we needed something else. We had the beans but what if "Turkey" found them objectionable? I knew a baked potato would be just the compliment. I tried something new when cooking the steak, which I normally would sous vide, by seasoning both sides (one side Weber's Chicago Steak seasoning and one side
McCormick® Steakhouse seasoning in a grinder, (which is no longer available, but I have a stash). I then add the steak to the hot CAST IRON skillet to brown. I heat the oven to low (225℉) while browning. I am not looking for a sear here, just bit of color, Then I put the skillet into the oven for 90 minutes. While in there, I take my Yukon Gold potatoes, and coat with olive oil and pierce each with the tines of a fork. I place them directly on the rack in the oven to bake with the steak, conserving time and my power bill. They won't cook completely through, but I have a plan for that. On to the test dish...
As I mentioned I will do a full recipe for this because for testing I made some minor changes to make a smaller portion. Why are they Haricots Verts? That is French for Haricots=Beans & Verts=Green. We have all seen French cut or French Style in the market, canned, fresh and frozen. But in recent years, Martha Stewart has taken to calling things by foreign or exotic names like Haricots Verts. I thought it might be showing off the places she had traveled, but while browsing the frozen veggies at Trader Joe's, I came upon these French Green Beans FROM FRANCE! It even says "Haricots Verts" on the package and they are 'EXTRA FINE'. My recipe is based on French Onion Soup ingredients so real Haricots Verts actually from France seemed like a perfect pairing. I will say here that my wife liked hers so well that she took leftovers to have for lunch the next day! The test was a success!

—Oh, and I finished the Steak off on the stove giving is a good crust and the oven was at 375℉ to bake my test casserole, allowing the potatoes to bake through!