Prick potatoes all over with a fork.

Place potatoes on a microwave-safe plate. Microwave until slightly tender, 7-9 minutes.

Carefully remove from microwave.

While potatoes microwave, in a mixing bowl, combine softened butter and cheese. Set aside.

Coarsely chop candied walnuts.

Pat steaks dry. Season both sides with 1/4 tsp. salt and half the coarse black pepper (reserve remaining for sauce).

Place potatoes on prepared baking sheet. Evenly top with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil and seasonings into potatoes. Potatoes may be hot! Use caution.

Roast in hot oven until potatoes are slightly browned and fork-tender, 30-35 minutes, flipping once halfway through.

Carefully remove from oven and transfer potatoes to a clean, flat work surface. Rest, 5 minutes.

After 5 minutes, or once cool enough to handle, halve potatoes lengthwise, making sure not to cut all the way through. Fluff insides with a fork.

While potatoes roast, continue recipe.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Reduce heat to medium-low. Transfer steaks to a plate and tent with foil. Rest, 3 minutes.

Wipe pan clean and keep over medium-low heat. Pan will be hot! Use caution.

Add creme fraiche, remaining coarse black pepper, a pinch of salt, and 2 tsp. water to hot pan. Stir often until combined, 1-2 minutes.

Remove from burner.

While sauce cooks, continue recipe.

In another mixing bowl, combine arugula, fig preserves, lemon juice, 2 tsp. olive oil, and a pinch of salt and pepper.

Plate dish as pictured on front of card, topping steak with sauce. Garnish potato with Parmesan butter and top salad with candied walnuts. Bon appétit!