Add 3/4 cup boiling water and mushrooms to a mixing bowl. Set aside at least 10 minutes. Discard any remaining boiling water. Reserve pan; no need to wipe clean.

While mushrooms soak, trim ends off parsnip and peel. Cut into 1/2" dice.

Cut potato into 1/2" dice.

Trim and thinly slice green onions. Keep white and green portions separate.

Mince chives.

Pat steaks dry, and season both sides with a pinch of salt and pepper.

Place a large oven-safe pan over medium-high heat and add 2 Tbsp. olive oil. Add potatoes and parsnips to hot pan and stir occasionally until lightly browned, 4-6 minutes.

Stir in 1/2 tsp. salt and a pinch of pepper. Place pan in hot oven and cook until vegetables are tender, 10-12 minutes.

While vegetables roast, cook steaks.

Return pan used to boil water to medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

Remove steaks to a plate and tent with a foil.

Reserve pan; no need to wipe clean.

Return pan used to cook steaks to medium-high heat. Remove mushrooms from water and finely chop. Discard water.

Add strained mushrooms, white portions of green onions, and wine to hot pan and stir occasionally until wine is evaporated, 1-3 minutes.

Stir in cream, chives, and a pinch of salt and pepper and cook until slightly thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, placing steak on sauce. Garnish vegetables with green portions of green onions. Bon appétit!