Trim and halve Brussels sprouts. Quarter if larger than a ping-pong ball.

Peel and thinly slice potatoes.

Mince chives.

Place whole garlic cloves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.

Place a medium oven-safe non-stick pan over medium heat. Add potatoes, cream base, 1/4 cup water, and 1/4 tsp. salt to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until potatoes begin to soften, 6-8 minutes.

Remove from burner and top evenly with cheese.

Transfer pan and garlic foil pouch to hot oven.

Roast until garlic has softened, potatoes are tender, and topping is golden-brown, 18-20 minutes.

Carefully remove garlic and pan from oven. Rest, 5 minutes.

While gratin and garlic roast, continue recipe.

Place Brussels sprouts on prepared baking sheet and top with 2 tsp. olive oil, bacon, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into Brussels sprouts.

Roast in hot oven until tender and browned, 12-16 minutes.

Carefully remove from oven.

While Brussels sprouts roast, continue recipe.

Pat steaks dry and season all over with half the black garlic seasoning (reserve remaining for butter) and a pinch of salt and pepper.

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

Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Cook time will vary depending on steak thickness; Gordon recommends checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

In a mixing bowl, mash roasted garlic cloves, softened butter, and remaining black garlic seasoning.

Plate dish as pictured on front of card, garnishing steak with butter and chives and topping Brussels sprouts with balsamic glaze. Bon appétit!