Peel and halve shallot. Slice thinly.

Cut broccoli into bite-sized pieces.

In a mixing bowl, combine half the garlic pepper (reserve remaining for broccoli), mayonnaise, and 1 tsp. water. Set aside.

In another mixing bowl, combine sour cream, horseradish (to taste), and a pinch of salt and pepper. Set aside.

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

Place canola oil in a small pot over medium-high heat. Let heat, 5 minutes.

While oil heats, in another mixing bowl, combine tempura mix and 3 Tbsp. water until thick and smooth.

Separate shallot pieces and add to tempura batter, stirring until coated.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of fritter batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, carefully add ping-pong ball-size dollops of shallot fritter batter to hot oil, 2-3 at a time. Cook undisturbed until golden brown, 2-4 minutes per side.

Flip fritters gently (use chopsticks or tongs for best results).

Remove fritters to towel-lined plate. Repeat with remaining batter. Batter should make about 8-10 fritters total.

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

Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

Transfer steaks to a plate. Rest steaks, 3 minutes. Wipe pan clean and reserve.

While steaks rest, cook broccoli.

Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.

Remove from burner. Season with remaining garlic pepper.

Plate dish as pictured on front of card, topping shallot fritters with garlic pepper-mayonnaise and steaks with horseradish cream. Bon appétit!