• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. • 4 SERVINGS: Adjust racks to top and bottom positions.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil and Fry Seasoning; season generously with salt and pepper. Toss carrots on empty side with a large drizzle of olive oil; season with salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. • 4 SERVINGS: Divide between 2 baking sheets; roast potatoes on top rack and carrots on bottom rack.

• Meanwhile, heat a large drizzle of olive oil and 1 TBSP butter in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan. • 4 SERVINGS: Use 2 TBSP butter.

• Pat steak* dry with paper towels; season generously all over with salt and pepper. • Heat a large drizzle of oil in pan used for mushrooms over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Heat a drizzle of olive oil and 1 TBSP butter in same pan over medium-high heat. Add garlic and scallion whites; cook until fragrant, 30 seconds. Stir in ¼ cup water and stock concentrate; bring to a simmer. • Once simmering, stir in mushrooms and any resting juices from steak; cook until slightly thickened, 1-2 minutes. • Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter and 1/3 cup water.

• Slice steak against the grain. • Divide steak, potatoes, and carrots between plates. Spoon sauce over steak. Garnish with scallion greens and serve.