Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Meanwhile, trim green beans. Trim snap peas. Peel, then thinly slice half the shallot. Finely chop remaining shallot. Add green beans, snap peas, sliced shallots, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the top of the oven, tossing halfway through, until veggies are tender-crisp, 13-15 min.

Meanwhile, pat steak dry with paper towels, then season with truffle salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry until golden, 1-2 min per side. Remove the pan from heat, then transfer steak to another unlined baking sheet. Roast in the middle of the oven, until cooked to desired doneness, 4-7 min.**

Meanwhile, heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec. Stir in 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, cook, stirring often, until slightly thickened, 3-4 min. Remove the pan from heat, then cover to keep warm.

When potatoes are tender, drain and return potatoes to the same pot, off heat. Roughly mash sour cream, remaining garlic salt, 2 tbsp milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes. Season with pepper, to taste.

Place steak on a cutting board then cover loosely with foil. Let rest for 5 min. Thinly slice steak. Stir any resting juices from steak into gravy. Season with salt and pepper, to taste. Divide mash, steak and roasted veggies between plates. Spoon pan gravy over steak.