• Before starting, preheat the oven to 425°F. 
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• 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. 
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.

• Meanwhile, peel, then cut parsnips into 1/2-inch rounds.
• Thinly slice green onions.
• On a parchment-lined baking sheet, add parsnips and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 12-14 min, until parsnips are golden.

• While parsnips roast, pat steaks dry with paper towels.
• Sprinkle Montreal Spice Blend 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-sides down. Cook for 2-3 min per side, until golden.
• Remove from heat. Transfer steaks to an unlined baking sheet, spiced-sides 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, sour cream, mustard and 1/4 tsp (1/2 tsp) sugar. Set aside.

• When potatoes are fork-tender, drain and return to same pot, off heat.
• Mash 1/4 cup (1/2 cup) milk, 2 tbsp (4 tbsp) butter and half the green onions into potatoes until smooth.
• Season with salt and pepper.

• Slice steaks.
• Divide steaks, garlic mashed potatoes and roasted parsnips between plates.
• Serve horseradish sauce alongside for dipping.
• Sprinkle the remaining green onions over top. 

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