Peel and halve shallot. Slice thinly. Cut broccoli into bite-sized pieces Pat steaks dry, and season both sides a ¼ tsp salt and ¼ tsp pepper on both sides. In a mixing bowl, Add ½ the garlic pepper to mayo and 1 tsp water. Stir to combine and set aside. Place a small pot with canola oil over medium heat.

Place oil in a small pot over medium high heat. In a mixing bowl combine tempura mix with 3 TB water and stir to form a smooth thick batter. Break apart shallot slices and add to tempura mix. Stir to combine and shallot are evenly coated with batter. "Line a plate with a paper towel. Test oil temperature by adding a pinch of 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 place a lg spoonful (ping pong ball size) of shallot fritter batter in hot oil and cook until golden brown and reach a minimum internal temperature of 145 degrees 2-4 minutes per side. Remove to towel-lined plate. Repeat with remaining batter. While fritters fry, sear steaks

"Place a medium non-stick pan over medium heat and add 2 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 to rest for 3-5 min. While steaks rest

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes. Season broccoli with remaining garlic pepper.

Top bloomin' onion fritter with garlic pepper aioli. Wipe mixing bowl clean. Combine sour cream and horseradish. Stir to combine and season with a pinch of salt and pepper. Top steaks with horseradish cream. Plate the rest of the meal up according to picture. Bon Appetit!