Peel, trim, and cut carrot into ½" inch sticks
Stem and coarsely chop thyme.
Cut potatoes into 1" dice.
Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Cook the Carrot
Place carrot sticks on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer and roast in hot oven until fork-tender, 15-18 minutes.
Carefully toss cooked carrot with thyme.
While carrots roast, cook potatoes.
Cook the Potato
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 18-20 minutes.
Drain potatoes in a colander and return to pot. Add butter and half the cream (reserve remaining for sauce). Mash until desired consistency is reached. Season with a pinch of salt and pepper. Cover and set aside.
While potatoes cook, cook steaks.
Cook the Steak
Place a medium non-stick pan over medium-high 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 and rest at least 5 minutes.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook steaks to medium heat.
Add white wine to pan. Cook until liquid is reduced by half, 30-60 seconds.
Stir in pesto and remaining cream. Cook until warmed through, 30-60 seconds.
Plate dish as pictured on front of card, drizzling sauce over steaks. Bon appétit!