Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Trim beans. Peel, then thinly slice half the shallot. Finely chop remaining shallot. Peel garlic cloves. Pat steaks dry with paper towels, then season with salt and pepper.

Toss beans and sliced shallots with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Wrap garlic cloves in a small piece of foil with 1/2 tbsp oil (dbl for 4 ppl). Roast veggies and garlic packet, in the top of the oven, tossing beans halfway through cooking, until garlic is soft and veggies are tender-crisp, 12-14 min.

While veggies and garlic roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry, until golden, 1-2 min per side. Remove pan from the heat, then transfer steaks to another baking sheet. Roast, in middle of the oven, until cooked to desired doneness, 5-8 min.** When garlic is soft, remove cloves from packet and mash with a fork until smooth. Set aside.

Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle over flour. Cook, stirring often, until coated, 1-2 min. Stir in broth concentrate and 1 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 3-4 min. Stir in any steak juices from baking sheet, then season with salt and pepper.

When potatoes are tender, reserve 1/4 cup cooking liquid (dbl for 4 ppl), then drain and return potatoes to the same pot, off the heat. Using a masher, roughly mash in roasted garlic, reserved cooking liquid and 2 tbsp butter (dbl for 4 ppl). Season with salt and pepper.

Thinly slice steaks. Divide mash, steaks and green beans between plates. Spoon pan gravy over steaks.