Peel and slice potatoes into thin rounds. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper. You may receive one or two steaks, depending on your order.

In a mixing bowl, gently combine potatoes, cream, ⅔ the Asiago cheese, ⅔ the Parmesan cheese (reserve remaining of both for topping), ¼ tsp. salt, and a pinch of pepper. Transfer potato-cream mixture to prepared casserole dish and top with remaining Asiago cheese and remaining Parmesan cheese. Bake in hot oven until browned and potatoes are tender, 25-30 minutes. While potatoes bake, roast Brussels sprouts.

Place Brussels sprouts on one half of prepared baking sheet, and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer cut-side down (leaving room for steaks), and roast in hot oven until starting to soften, 7 minutes Remove from oven. Brussels sprouts will finish cooking in a later step. While Brussels sprouts roast, sear steaks.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side. Transfer steaks to empty half of baking sheet. Reserve pan; no need to wipe clean. Return baking sheet to hot oven and roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes. Rest cooked steaks at least 3 minutes.

Return pan used to cook steak to medium heat. Add demi-glace, cherry jam, mustard, and 1 Tbsp. water to hot pan and bring to a simmer. Once simmering, stir constantly until thickened, 60-90 seconds. Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!