Cut mushrooms into ¼" slices. Stem thyme. Trim stems off Brussels sprouts and thinly slice. Pat steaks dry, and season both sides with a pinch of salt and pepper.

Combine panko with 1 tsp. olive oil in a mixing bowl until panko is coated. Transfer panko to prepared baking sheet and spread into a single layer. Roast in hot oven until golden brown, 5-7 minutes. Remove from oven and let cool, 3-5 minutes. Combine cooled panko with half the Parmesan (reserve remaining for risotto). Baking sheet will be hot! Use a utensil. While panko roasts, cook risotto.

Place a medium pot over medium-high heat. Add rice to hot, dry pan and toast, 1 minute. Add 1½ cups water, ⅓ the demi-glace (reserve remaining for sauce), ¼ tsp. salt, and ¼ tsp. pepper. Bring to a simmer. Once simmering, cook undisturbed until water is evaporated, 8-10 minutes. Add 1 cup water and return to a simmer. Once simmering, cook undisturbed until liquid has evaporated and risotto is tender, 8-10 minutes. Stir in Brussels sprouts, garlic herb butter, remaining Parmesan, and a pinch of salt. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.

Place a medium non-stick pan over medium heat and add 1 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. Tent with foil and set aside. Keep pan over medium heat.

Add mushrooms to hot pan. Stir occasionally until softened, 4-5 minutes. Add 2 Tbsp. water and remaining demi-glace. Bring to a simmer. Once simmering, remove from burner. Stir in butter and thyme. Plate dish as pictured on front of card, topping steak with sauce and risotto with panko-Parmesan mixture. Bon appétit!