Peel and halve shallots. 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 broccoli on prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic pepper.

Spread into an even layer. Roast in hot oven until broccoli begins to soften, 4-6 minutes.

While broccoli roasts, continue recipe.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side.

Remove from burner. Carefully remove sheet from oven. Push broccoli to one side. Baking sheet will be hot! Use a utensil.

Transfer steaks to empty side of baking sheet. Wipe pan clean and reserve.

Roast in hot oven until broccoli is fork-tender and browned and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes.

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

Carefully remove from oven. Rest, 3 minutes.

While broccoli and steaks roast, continue recipe.

Return pan used to cook steaks to medium-high heat. Add canola oil and let heat, 5 minutes.

While oil heats, in another mixing bowl, combine tempura mix and 3 Tbsp. water until thick and smooth. If too thick, add additional water, 1 tsp. at a time and up to 1 Tbsp., until desired consistency is reached.

Separate shallots into individual pieces. Add to tempura batter and stir until completely coated.

Line a plate with a paper towel. Test oil temperature by adding a pinch of shallot 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.)

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

Remove from burner.

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