Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes.

While potatoes simmer, trim bottom ends from broccolini.

Mince chives.

Peel and mince shallot.

Pat shrimp dry.

Pat steaks dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Drain potatoes into a colander and return to pot. Place pot over medium-high heat. Add cream sauce base and bring to a boil.

Once boiling, remove from burner. Stir in half the cheese (reserve remaining for topping), 1/4 tsp. salt, and a pinch of pepper.

Transfer potatoes to prepared casserole dish. Place on prepared baking sheet. Place broccolini on empty half and toss with 2 tsp. olive oil and pinch of salt. Spread into an even layer and top with remaining cheese.

Bake in hot oven until cheese browns and broccolini is tender, 15-18 minutes.

While gratin and broccolini bake, continue recipe.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until browned and steaks reach desired doneness, or 5-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove steaks to a plate and tent with foil. Rest 3 minutes. Reserve pan; no need to wipe clean.

While steaks rest, continue recipe.

Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.

Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Stir in butter and chives until melted and combined.

Return pan used to cook steak to medium heat and add 2 tsp. olive oil.

Add shallot to hot pan. Stir occasionally until tender, 4-6 minutes.

Add demi-glace and 2 Tbsp. water. Bring to a simmer.

Once simmering, remove from burner.

Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!