Cut potatoes into 1" dice.
Trim top and bottom of fennel bulb, halve, then quarter lengthwise, remove tough core from each quarter.
Peel and halve shallot. Slice thinly. Mince two shallot slices.
Mince parsley, leaves and stems.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Vegetables
Place a large oven-safe pan over medium-high heat and add 2 tsp. olive oil. Add potatoes and fennel. Stir often until golden brown, 3-5 minutes.
Add sliced shallot, ½ tsp. salt, and ¼ tsp. pepper. Stir often, 1 minute.
Remove from burner.
Finish the Vegetables
Top vegetables with Parmesan.
Place pan in hot oven and roast until tender, 15 minutes.
Carefully, remove pan from oven. Sprinkle parsley on cooked vegetables.
While vegetables roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove steaks from pan and rest 5 minutes.
Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil. Add minced shallot and cook until aromatic, 30-60 seconds.
Add white wine and bring to a boil. Boil, 30-60 seconds.
Remove from burner. Stir in butter and sour cream.
Plate dish as pictured on front of card, serving sauce on steaks. Bon appétit!