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.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned on one side, 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. While steaks cook, finish vegetables.

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, make sauce.

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, 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!