Peel and cut potatoes into large chunks. Bring a medium pot with potatoes covered by water to a boil.

Once boiling, cook until fork-tender, 15-18 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, truffle salt, and a pinch of pepper. Mash until combined. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

Cut broccoli into bite-sized pieces.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Mince garlic.

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

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover and stir occasionally until tender, 2-3 minutes.

Add garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until garlic is fragrant, 1-2 minutes.

Remove from burner.

While broccoli cooks, continue recipe.

Place another 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. Rest, 3 minutes.

While steaks rest, continue recipe.

Place butter in a microwave-safe bowl. Microwave until melted, 15-30 seconds.

Carefully remove from microwave.

Add mayonnaise, a pinch of salt and pepper, and 1 tsp. lemon juice. Whisk or stir vigorously until smooth. If too thick, add water, 1/2 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping steak with sauce and garnishing broccoli with cheese. Squeeze lemon wedges over to taste. Bon appétit!