Cut potatoes into 1/4" frites and pat dry.

Place frites on one prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, cheese, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While frites roast, continue recipe.

Cut broccoli into bite-sized pieces.

Zest and halve lemon. Cut one half into wedges and juice the other half.

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

Place broccoli on second prepared baking sheet. Top with 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil and seasonings into broccoli. Spread into an even layer.

Roast in hot oven until bright green and tender, 10-15 minutes.

Carefully remove from oven.

Top with half the softened butter (reserve remaining for sauce) and stir until melted and coated. Sheet will be hot! Use a utensil.

While broccoli roasts, continue recipe.

Place a medium non-stick pan over medium heat and add 2 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. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook steak to medium heat and add wine, mirepoix base, 1 Tbsp. lemon juice, and 3 Tbsp. water to hot pan. Bring to a simmer.

Once simmering, remove from burner. Stir in softened crème fraîche and remaining softened butter until melted and combined.

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