• Before starting, preheat the oven to 425°F.  
• Wash and dry all produce.
• Trim green beans. 
• Cut bacon strips in half crosswise. (NOTE: You should have 8 pieces for 2 servings or 16 pieces for 4 servings.)
• Divide green beans between bacon pieces. Wrap bacon around green bean bundles.
• Transfer bacon-wrapped green beans to a parchment-lined baking sheet.
• Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
• Roast in the middle of the oven for 25-26 min, until bacon is crisp.**

• Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
• Thinly slice green onions.
• To a large pot, add potatoes, garlic puree, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.

• Meanwhile, pat steaks dry with paper towels.
• Sprinkle Montreal Steak Spice over tops of steaks, then press down to adhere.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks, spiced-side down. Cook for 2-3 min per side, until golden.
• Remove from heat. Transfer steaks to an unlined baking sheet, spiced-side up.
• Roast in the top of the oven for 5-10 min, until cooked to desired doneness.**

• In a small bowl, combine creamy horseradish sauce, mayo, mustard, 1/4 tsp (1/2 tsp) sugar and half the green onions. Set aside.

• When potatoes are fork-tender, drain and return to same pot, off heat.
• Mash sour cream, 2 tbsp (4 tbsp) butter and remaining green onions into potatoes until smooth.
• Season with salt and pepper, to taste.

• Slice steaks.
• Divide steaks, garlic mash and bacon-wrapped green beans between plates.
• Serve horseradish sauce alongside for dipping.

If you've opted for double striploin, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of sirloin. Work in batches if necessary.