• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
• To a large pot, add potatoes, 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. Cook for 10-12 min, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.

• Meanwhile, thinly slice mushrooms.
• Peel, then mince or grate garlic.
• Peel, then cut onion into 1/2-inch slices.
• Thinly slice chives.

• Pat steaks dry with paper towels. Season with half the Montreal Steak Spice.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 2-3 min per side, until browned.
• Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
• When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
• Carefully wipe pan clean.

• Heat the same pan (from step 4) medium-high. When hot, add 1 tbsp (2 tbsp) oil, onions and garlic. Cook for 3-4 min, stirring occasionally, until softened.
• Add 1 tbsp (2 tbsp) butter and mushrooms. Cook for 4-5 min, stirring occasionally, until mushrooms are golden. Season with salt and pepper.
• Transfer to a plate and cover to keep warm.

• To the same pan, add 1 tbsp (2 tbsp) butter and beef broth concentrate over medium. When butter melts, add Gravy Spice Blend. Cook for 1 min, stirring frequently, until fragrant.
• Add 1 cup (1 3/4 cup) water, remaining Montreal Spice Blend, dijon and half the red wine vinegar (all for 4P). Whisk to combine.
• Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.

• Roughly mash 2 tbsp (4 tbsp) butter, creamy horseradish sauce, sour cream, half the chives and 2 tbsp (4 tbsp) milk into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
• Thinly slice steaks. Add resting juice to sauce.
• Divide potatoes and veggies between plates.
• Divide steak on top of veggies and spoon gravy over top. Sprinkle with remaining chives.

If you've opted for double steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of steak.