Prick potatoes with a fork all over. Place on a microwave-safe plate. Microwave until slightly tender, 4-6 minutes.

Potatoes should be soft enough to yield to a fork, but not yet fully tender.

Carefully remove from microwave. Rest, 3 minutes.

Once cool enough to handle, cut potatoes into 1"-thick rounds. Season with 1/4 tsp. salt and 1/4 tsp. pepper.

While potatoes microwave, mince chives.

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

Place a medium non-stick pan over medium heat and add 1 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.

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

Remove from burner. Transfer to a plate and tent with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While steak cooks, continue recipe.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes to hot pan and cook until browned, 2-4 minutes per side.

Add butter, onion jam, half the demi-glace (reserve remaining for sauce), and a pinch of pepper. Flip potatoes often until well coated, 1-2 minutes.

Remove from burner.

While potatoes cook, continue recipe.

Return pan used to cook steaks to medium-low heat. Add sherry to hot, dry pan. Stir occasionally until reduced by half, 1-2 minutes.

Add cheese spread, remaining demi-glace, shredded cheese, and a pinch of pepper. Stir occasionally until melted and combined, 1-2 minutes.

If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

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