• Before starting, preheat the broiler to high.
• Bring a large pot of salted water to a boil (use same for 4 servings).
• Wash and dry all produce.
• Quarter mushrooms.
• Thinly slice chives. 
• Peel, then mince or grate the garlic. 
• Pat steaks dry with paper towels. Season with salt and pepper. 

• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 2-3 min per side.
• Transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, until cooked to desired doneness.**

• Meanwhile, to the boiling water, add linguine. Cook for 2-3 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.
• Add 2 tbsp (4 tbsp) butter and half the chives. Toss to coat. 

• Reheat the same pan over medium heat. 
• When hot, add 2 tbsp (4 tbsp) butter, then mushrooms and onions. Cook for 5-6 min, stirring occasionally, until softened.
• Sprinkle Cream Sauce Spice Blend and garlic over top veggies. Cook for 1 min, stirring often until coated. 
• Add broth concentrate, cream, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper. Cook for 1-2 min, stirring often until sauce thickens slightly. 

• Thinly slice steaks. 
• To the large pot with noodles, add mushroom cream sauce. Toss to coat. (NOTE: If the pasta is dry, slowly add reserved pasta water until desired consistency is reached.) 
• Divide pasta between bowls, then top with the steak. 
• Sprinkle Parmesan and remaining chives over top. 

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