Cut potatoes into 1" pieces.

Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Pat steaks dry and season both sides with 1/4 the onion salt (reserve remaining for vegetables) and 1/4 tsp. pepper.

Place carrots on prepared baking sheet and top with 2 tsp. olive oil and half the remaining onion salt (reserve remaining for potatoes). Massage oil and seasoning into carrots and spread into a single layer.

Roast in hot oven until fork-tender, 15-20 minutes.

Alternatively, reserve half the raw carrots for snacking/serving on the side.

Carefully remove sheet from oven. Stir in honey and half the butter (reserve remaining for potatoes) until melted and combined.

While carrots roast, continue recipe.

Bring a medium pot with potatoes covered by water to a boil.

Once boiling, cook until fork-tender, 15-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add half the cream base (reserve remaining for sauce), remaining butter, and remaining onion salt. Mash until combined and smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Working in batches if necessary, add steaks to hot pan and cook until steaks reach desired doneness, or 3-4 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

While steaks cook, continue recipe.

In a microwave-safe bowl, combine cheese, garlic and parsley seasoning, and remaining cream base.

Microwave uncovered until heated through, 60-90 seconds.

Carefully remove from microwave and stir to combine.

Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!