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 (⅓ 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.

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.