• Before starting, preheat the oven to 450˚F.
• Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• On a parchment-lined baking sheet, toss potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt and pepper.
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, pat steak dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
• Remove from heat and transfer steak to an unlined baking sheet.
• Roast in the top of the oven for 6-10 min, or until cooked to desired doneness.** When steak is done, remove from heat and transfer to a plate. 
• Loosely cover with foil and set aside to rest for 2-3 min.
• Carefully wipe the pan clean.

• While the steak roasts, reheat the same pan over medium.
• When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
• Remove the pan from heat.
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard all but 1/2 tbsp (1 tbsp) bacon fat.

• Meanwhile, trim green beans.
• Finely chop shallot.
• Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.

• Reheat the same pan with reserved bacon fat over medium-high.
• When hot, add green beans, shallots, half the mustard (use all for 4 servings) and 1/4 cup (1/2 cup) water. Cook for 5-7 min, stirring often, until water evaporates. Season with salt and pepper. Remove from heat.
• Crumble bacon.
• Add bacon to veggie mixture.

• Meanwhile, in a small bowl, combine half the thyme and 2 tbsp (4 tbsp) butter. Season with salt and pepper.
• Add garlic spread and remaining thyme to the baking sheet with potatoes, then toss to coat.
• Thinly slice steak.
• Divide steak, potatoes and green beans with bacon between plates.
• Dollop thyme butter over steak.
• Sprinkle crispy shallots over top of veggies.

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