• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove brown spots from potatoes, then peel and cut into 1/4-inch-thick rounds. Peel, then finely chop shallot.
• Heat a medium oven-proof pan (large pan for 4 servings) over medium. 
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then half the shallots, half the Cream Sauce Spice Blend and half the garlic salt. Season with pepper. 
• Cook for 1 min, stirring often, until shallots are coated. Add cream and 1/2 cup (1 cup) water, then stir to combine. 
• Add potatoes, arranging in an even layer. Bring to a boil over high.

• Once boiling, remove pan from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch [9x13-inch] baking dish for 4 servings.)
• Bake in the middle of the oven for 22-28 min, until potatoes are tender and tops are golden.
• Meanwhile, trim green beans.
• Thinly slice mushrooms.
• Roughly chop parsley.
• Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.

• Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden.
• Remove from heat, then transfer steaks to an unlined baking sheet.
• Roast in the top of the oven for 4-7 min, until cooked to desired doneness.** 
• When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest, 5 min.

• Meanwhile, reheat the same pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook for 5-6 min, stirring often, until golden.
• Add green beans and 1/4 cup (1/2 cup) water. 
• Season with salt and pepper. Cook for 4-5 min, stirring occasionally, until green beans are tender-crisp and water is absorbed.
• Remove from heat, then sprinkle half the parsley over veggies.

• Meanwhile, heat a medium pot over medium. When the pot is hot, add 1 tbsp (2 tbsp) butter, remaining shallots, remaining thyme and remaining Cream Sauce Spice Blend. 
• Cook for 30 sec, stirring often, until fragrant. 
• Whisk in 1/2 cup (1 cup) water and broth concentrate. Bring to a boil over high. 
• Once boiling, reduce heat to medium. Cook for 3-6 min, whisking occasionally, until gravy thickens. 
• Whisk in any juices from the plate with steaks. (TIP: For a thinner gravy consistency, add more water, 1-2 tbsp at a time, if desired.)

• When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot.)
• Thinly slice steaks.
• Divide steaks, scalloped potatoes and veggies between plates.
• Spoon gravy over steaks. Sprinkle remaining parsley over top.

If you've opted for striploin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.