Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut potatoes into 1/4-inch-thick rounds. Peel, then finely chop shallot.Heat a medium oven-proof pan (large pan for 4 ppl) over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then half the shallots, half the Cream Sauce Spice Blend and half the garlic salt. Season with pepper. Cook, stirring often, until shallots are coated, 1 min. Add cream and 1/2 cup (1 cup) water, then stir to combine. Add potatoes, arranging in an even layer. Bring to a boil over high.

Once boiling, remove pan from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)Bake in the middle of the oven until potatoes are tender and tops are golden-brown, 22-28 min.Meanwhile, trim green beans.Thinly slice mushrooms.Roughly chop parsley.Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.

Pat steaks dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steaks to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.\*\* When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest, 5 min.

Meanwhile, reheat the same pan over medium-high.When the pan is hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, until golden-brown, 5-6 min.Add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 4-5 min.Remove from heat, then sprinkle half the parsley over veggies.

Meanwhile, heat a medium pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) butter, remaining shallots, remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Whisk in 1/2 cup (1 cup) water and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 3-6 min. Whisk in any juices from the plate with steaks. (TIP: For a thinner gravy consistency, add more water, 1-2 tbsp at a time, if desired.)

When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot.) Thinly slice steaks. Divide steaks, scalloped potatoes and veggies between plates. Spoon gravy over steaks. Sprinkle remaining parsley over top.