Pat steaks dry. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. Season both sides garlic salt, 1/4 tsp. salt, and 1/4 tsp. pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 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.

Wipe pan clean and reserve.

While steaks cook, continue recipe.

Trim and halve yellow squash lengthwise. Cut into 1/4” half-moons.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add yellow squash, garlic pepper, Italian seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes.

Remove from burner.

Peel and mince shallot.

Return pan used to cook steaks to medium heat and add 1 Tbsp. olive oil. Add shallots to hot pan. Stir occasionally until browned, 5-7 minutes.

While shallots cook, in a mixing bowl, combine cornstarch and 1 Tbsp. water.

Add mushroom base, 1/4 cup water, creme fraiche, and cornstarch mixture to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

While sauce cooks, continue recipe.

Add mashed potatoes to a microwave-safe bowl. Vigorously stir to combine.

Microwave until heated through, 2-3 minutes.

Carefully remove from microwave and vigorously stir to combine.

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