Quarter potatoes lengthwise. Finely chop mushrooms. Mince chives. Peel and mince shallot. Mince garlic. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Place potatoes on prepared baking sheet and toss with half the garlic (reserve remaining for sauce), 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut side down. Roast in hot oven until browned and tender, 18-20 minutes. Remove from oven and carefully add peas. Baking sheet will be hot! Use a utensil. Roast again until peas are warmed, 3-5 minutes. While potatoes roast, cook steaks.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate. Rest at least 5 minutes. Wipe pan clean and reserve.

Return pan used to cook steaks to medium heat and add 2 tsp. olive oil. Add shallot and remaining garlic to hot pan. Stir occasionally until softened and translucent, 1-2 minutes. Add mushrooms, ¼ tsp. salt, and a pinch of pepper. Stir often until browned, 8-10 minutes. Stir in ¼ cup water and cream cheese. Bring to a simmer. Once simmering, stir until cream cheese is dissolved and sauce is creamy, 1-2 minutes. Remove from burner and stir in chives.

Plate dish as pictured on front of card, topping steak with mushroom duxelle, and garnishing vegetables with Parmesan. Bon appétit!