Peel potatoes, halve lengthwise, and cut into very thin slices.
In six muffin cups, shingle potato slices flat at 90-degree angles, overlapping to make a circle until cups are halfway full. Press potato down into cups. There should be 5-7 slices in each cup. Season cups with a pinch of salt.
Divide cheese between cups, then repeat filling cups as before with remaining potato slices, pressing them into cheese. Potato slices may overflow cups, and there may be extra slices. Season cups again with a pinch of salt.
Bake the Potato Pressé
Spray a piece of foil with cooking spray and tightly wrap muffin tin.
Bake 20 minutes, remove foil, and bake until golden brown, 10-15 minutes.
Remove from oven and rest 5 minutes. After resting, slide a knife around potato cups to release from muffin tin.
While potatoes bake, prepare remaining ingredients.
Prepare Ingredients and Cook Steak
Stem and coarsely chop kale.
Pat steaks dry, and season both sides with mesquite seasoning.
After removing foil from potato cups, place a medium non-stick pan over medium 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, 5-7 minutes per side.
Remove from burner. Remove steaks to a plate and rest 3 minutes.
Reserve pan; no need to wipe clean.
Cook the Kale
Place another medium non-stick pan over medium heat.
Add half the butter (reserve remaining for sauce) and kale to hot pan. Stir occasionally until wilted, 2-3 minutes.
Remove from burner. Season with ¼ tsp. salt.
Garnish with almonds.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat. Add ⅓ cup water and beef demi-glace to hot pan and bring to a boil. Cook until reduced by half, 2-4 minutes.
Remove from burner and swirl in remaining butter. Add any accumulated juices from resting steaks.
Plate dish as pictured on front of card, flipping potatoes, topping steak with sauce. Bon appétit!