Cut broccoli into bite-sized pieces.

Slice potatoes into 1/4"-thick rounds.

Put garlic on a small piece of foil and coat with 1 tsp. olive oil. Form a pouch around garlic, enclosing completely.

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

Place a medium non-stick pan over medium-high heat and add 1/2 tsp. olive oil.

Add potato rounds and half the onion salt (reserve remaining for broccoli) to hot pan and stir occasionally until lightly browned, 2-3 minutes.

Add cream, 2 Tbsp. water, and pesto. Reduce heat to medium, and cook until potatoes start to soften, 3-4 minutes.

Remove from burner.

Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. You may also use one medium casserole dish. Place dishes on prepared baking sheet and cover with foil. Wipe pan clean and reserve.

Place broccoli on empty half of baking sheet and toss with 1 tsp. olive oil and remaining onion salt. Spread into a single layer on their side.

Place garlic packet on any empty spot on baking sheet.

Roast in hot oven until broccoli is tender and browned in places, 20-25 minutes.

While potatoes and broccoli roast, cook steaks.

Return pan used to cook potatoes to medium heat. Add 1/2 tsp. olive oil and steaks to hot pan.

Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

Remove steaks to a plate and tent with foil. Wipe pan clean and reserve.

Carefully remove roasted garlic from foil packet. Crush with flat side of a knife and mince.

Return pan used to cook steaks to medium-high heat. Add sherry to hot pan and cook until liquid is reduced by half, 3-4 minutes.

Add demi-glace and garlic and stir to combine. Remove from burner and swirl in butter.

Plate dish as pictured on front of card, placing steaks on sauce. Bon appétit!