Peel and cut potatoes into large chunks.

Bring a medium pot with potato chunks covered by water to a boil.

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

Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add sour cream, truffle salt, and a pinch of pepper. Mash until combined. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

Trim green beans, if necessary.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Mince garlic.

Pat steaks dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Working in batches if necessary, add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 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. Rest, 3 minutes.

While steaks cook, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

Add 1/4 cup water. Cover, and cook until tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Add garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until garlic is fragrant, 1-2 minutes.

Remove from burner.

While green beans cook, continue recipe.

Place butter in a microwave-safe bowl.

Microwave until melted, 15-30 seconds.

Stir in mayonnaise, a pinch of salt and pepper, and 2 tsp. lemon juice until combined. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping steak with sauce. Garnish green beans with cheese. Squeeze lemon wedges over to taste. Bon appétit!