Quarter potatoes. Halve tomatoes lengthwise. Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer on ⅔rd the baking sheet. Place tomatoes, cut side up, in empty space and top with ¼ tsp. salt, a pinch of pepper, and 1 tsp. olive oil. Roast in hot oven, 20 minutes. While vegetables roast, prepare ingredients.

Peel and halve shallot. Slice thinly. Finely chop green peppercorns. Combine green peppercorns and softened butter in a mixing bowl, mashing until thoroughly combined. Set aside. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Remove baking sheet from oven and carefully flip potatoes. Roast again until potatoes are golden brown and tender, 10-15 minutes. Remove baking sheet from oven. Top potatoes evenly with green peppercorn butter. Top tomatoes evenly with panko and 1 tsp. olive oil. Roast again until panko is golden brown, 7-10 minutes. While vegetables roast, cook steaks.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 4-6 minutes. Flip steaks, and top evenly with cheese. Cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Remove steaks to a plate and rest, 3 minutes. Tent with foil. Wipe pan clean and reserve.

Return pan used cook steaks to medium-high heat and add 1 tsp. olive oil. Add shallot and a pinch of salt and pepper to hot pan and stir occasionally until beginning to brown, 7-10 minutes. Add ¼ cup water, beef demi-glace, and white wine. Bring to a simmer, stirring constantly. Once simmering, stir constantly until sauce slightly thickens, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!