Quarter potatoes lengthwise and cut into ½" pieces. Trim ends off parsnips and peel. Cut into ½" dice. Mince chives. Halve and peel onion. Cut halves into ¼" dice. Crush garlic chips. In a mixing bowl, combine garlic chips with Parmesan. Set aside. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Place a large oven-safe pan over medium-high heat and add 2 tsp. olive oil. Add potatoes and parsnips to hot pan. Stir occasionally until lightly browned, 3-5 minutes.
Add chives, butter, and onion, and ¼ tsp. salt. Stir constantly until butter is melted, 1-2 minutes.

Place pan in hot oven and roast until potatoes and parsnips are browned and tender, 15-18 minutes. While vegetables roast, cook steaks.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes. Transfer steaks to prepared baking sheet, seared side up. Top with garlic-Parmesan mixture, coating evenly. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Rest cooked steaks at least 3 minutes. Reserve pan; no need to wipe clean. While steaks roast, make sauce.

Return pan used to sear steaks to medium-high heat and add wine, demi-glace, and ¼ cup water. Bring to a simmer and cook until thickened, 2-3 minutes. Remove from burner and season with a pinch of pepper. Plate dish as pictured on front of card, placing steak on top of sauce. Bon appétit!