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 1/4 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, 2/3 the Asiago cheese, 2/3 the Parmesan cheese (reserve remaining of both for topping), 1/4 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!