• Place honey in a cup of hot water to soften. Bring cream cheese to room temperature. Adjust racks to top and middle positions and preheat oven to 425 degrees. • Slice baguette crosswise into 8 rounds (16 rounds for 4 servings). Roughly chop walnuts. • Toss baguette slices on a baking sheet with a drizzle of olive oil; season with salt and pepper. Arrange in an even layer and toast on middle rack until golden brown, 4-6 minutes. Remove from oven and let cool for 1 minute. • Spread baguette slices with cream cheese. Top with walnuts, a drizzle of honey, and a pinch of salt and pepper. TIP: Serve crostini as an appetizer while you cook the rest of the meal.

• Wash and dry produce. • Dice potatoes into 1-inch pieces. (TIP: For smoother mashed potatoes, peel first.) Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until potatoes are tender, 10-15 minutes, then drain. • Return potatoes to pot and keep covered (you’ll finish them in Step 5).

• While potatoes cook, trim green beans if necessary. Halve, peel, and mince half the shallot (whole shallot for 4 servings). Finely chop chives. • Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, pat beef* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer beef to a cutting board and tent with foil to keep warm. Wipe out pan.

• Heat a drizzle of oil in pan used for beef over medium-high heat. Add minced shallot and cook, stirring occasionally, until browned and tender, 1-2 minutes. • Stir in demi-glace, ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); taste and season with salt and pepper if desired. • To pot with potatoes, add cream sauce base, cheddar, a big pinch of salt, and pepper (if potatoes have cooled, return pot to low heat). Mash potatoes with a potato masher or fork until smooth.

• Slice beef against the grain. • Divide mashed potatoes, beef, and green beans between plates. Spoon pan sauce over beef. Sprinkle chives over potatoes. Serve.

• In a small bowl, whisk together crème fraîche, powdered sugar, and 1 tsp water (2 tsp for 4 servings) until smooth. TIP: The mixture may seem thick at first but will loosen up as you mix it. • Heat cakes according to package instructions. • Top cakes with crème fraîche icing and serve. ***Beef is fully cooked when internal temperature reaches 145°.***