Pat shrimp dry, and season with a pinch of salt and pepper.

Place shrimp on prepared baking sheet in a single layer. Roast in hot oven until opaque and shrimp reach a minimum internal temperature of 145 degrees, 7-10 minutes.

While shrimp roast, mince chives.

Cut mushrooms into 1/4" slices.

Pat steaks dry, and season both sides with a pinch of salt and pepper.

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Add half the butter (reserve remaining for sauce), garlic salt, cream cheese, half the Parmesan (reserve remaining for garnish), a pinch of pepper, spinach, and shrimp. Stir until spinach is wilted, 30-60 seconds.

Cover and set aside.

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

Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side.

Transfer steaks to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil.

Add mushrooms to hot pan. Stir occasionally until tender, 3-4 minutes.

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

Once simmering, stir occasionally until slightly thickened, 2-3 minutes.

Remove from burner. Stir in remaining butter and a pinch of salt and pepper.

Plate dish as pictured on front of card, slicing steaks, if desired, and topping with sauce. Garnish risotto with chives and remaining Parmesan. Bon appétit!