• 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.
• On a parchment-lined baking sheet, arrange bacon-wrapped green beans. 
• 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. 
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.

• Meanwhile, 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-side down. Cook for 2-3 min per side, until golden.
• Remove from heat. To an unlined baking sheet, transfer steaks, 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.

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

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak.