Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut broccoli into bite-sized pieces.Thinly slice mushrooms. Peel, then finely chop shallot. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop leaves. Combine cheese, sour cream, 1/3 cup (2/3 cup) cream, half the thyme, baking powder, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt in a large bowl. Add flour, then stir until just combined. Using your hands, form dough into a loose ball.

Flatten dough, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)Cut biscuit dough disc into 8 equal-sized wedges (16 wedges for 4 ppl). Transfer biscuits to a parchment-lined baking sheet. Bake in the top of the oven until puffed up and golden on the bottom, 12-15 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted, 30 sec.Add broccoli and 1/4 cup (1/2 cup) water. Season with salt and 1 tsp (2 tsp) Montreal Steak Spice, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.Transfer broccoli to a plate. Cover to keep warm.

Pat steaks dry with paper towels. Season with salt and remaining Montreal Steak Spice. Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.Remove from heat and transfer steaks to an unlined baking sheet.Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**

Meanwhile, reheat the same pan over medium. When hot, add mushrooms and shallots. Cook, stirring often, until softened, 5-6 min. Season with salt and pepper. Add remaining cream, 2/3 cup (1 cup) water and broth concentrate. Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-4 min. Remove from heat. Cover to keep warm.

Thinly slice steaks. Stir any steak resting juices into sauce. Divide steak, biscuits and broccoli between plates. Top steaks with mushroom sauce.