• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• Remove any brown spots, then cut potatoes 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 chives.
• Peel, halve, then finely chop shallot.
• Cut broccoli into bite-sized pieces.
• To a baking sheet, add broccoli, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil. (TIP: Adding water helps the broccoli to steam through.) Season with salt and pepper, then toss to coat.
• Roast broccoli in the middle of the oven for 5 min. (NOTE: Broccoli will continue to roast in step 4.)

• Heat a large non-stick pan over medium-high.
• Meanwhile, pat steaks dry with paper towels, then place on a plate. Season with 1 tsp (2 tsp) Montreal Spice Blend.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 min per side, until browned.
• Remove from heat. Carefully remove baking sheet with broccoli from oven, then move broccoli to one side. Transfer steaks to the other side of sheet with broccoli.

• Roast broccoli and steaks in the middle of the oven for 5-8 min, or until broccoli is tender and steaks are cooked to desired doneness.**
• When steaks are done, remove from heat and transfer to a cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
• To the baking sheet with broccoli, add half the garlic spread. Toss to coat until garlic spread melts. 

• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 2-3 min, stirring often, until softened. Scrape up any browned bits on the bottom of the pan with a wooden spoon. 
• Sprinkle Cream Sauce Spice Blend over top, then stir to coat. 
• Add cream, broth concentrate, 1/4 cup (1/3 cup) water and 1/2 tsp (1 tsp) Montreal Spice Blend. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.

• Roughly mash sour cream and remaining garlic spread into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks.) Add half the chives, then season with salt and pepper. Stir to combine. (TIP: Reheat potatoes over medium-low heat, if you like.)
• Thinly slice steaks. Stir any steak resting juices into gravy.
• Divide potatoes and broccoli between plates. 
• Arrange steak over potatoes, then top with gravy. 
• Sprinkle remaining chives over top. 

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.