Cut potatoes into large chunks. Place potato chunks on prepared baking sheet and toss with 2 tsp. olive oil, half the seasoning blend and a pinch of pepper. Massage oil into potatoes. Spread into a single layer (some overlap is ok). Roast in hot oven 15 minutes. Flip potatoes, and spray with cooking spray. Roast uncovered until browned and tender, 10-15 minutes. While the potatoes cook, prepare the ingredients

Mince garlic Trim ends off green beans Pat steaks dry, and season both sides with ¼ tsp salt and a pinch of pepper. In a medium nonstick pan over medium-high heat, add 2 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steaks to baking sheet with potatoes. Roast until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Rest cooked steaks at least 3 minutes. Reserve pan; wipe clean.

In a mixing bowl, add green beans, remaining seasoning blend, and 1 tsp olive oil. Halfway through the potatoes baking time, spread green beans in a single layer on the baking sheeting roast until beans are tender but still crispy, 10-15 minutes.

In the same pan over medium heat, add 1 tsp olive oil. Add garlic and cook 1 minute. Add marsala wine and bring to a simmer. Add cream and ¼tsp salt and simmer for 1 minute.

Plate dish as pictured on front of card, drizzling truffle oil on potatoes and parmesan on green beans. Bon appétit!