Cut potatoes into 1" dice. Place potatoes on half the prepared baking sheet. Toss with 1 tsp. olive oil, Herbes de Provence, ¼ tsp. salt, and a pinch of pepper. Massage oil into potatoes. Spread into a single layer and roast in hot oven, 20 minutes. Remove from oven. Potatoes will finish cooking in later step. While potatoes roast, prepare ingredients.

Trim ends off green beans. Mince garlic. In a mixing bowl, combine butter and goat cheese. Set aside. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes.

Transfer steaks to empty half of prepared baking sheet, seared side up. Roast in hot oven until potatoes are golden brown and steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While steaks roast, cook green beans.

Return pan used to cook steaks to medium heat. Add 1 tsp. olive oil and garlic to hot pan, and cook, 30 seconds. Add green beans and cook, 1 minute. Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover and cook until tender, 4-6 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing steaks with goat cheese butter. Bon appétit!