Cut potatoes into 1" dice.
Trim top and bottom of fennel bulb, halve, then quarter lengthwise, remove tough core from each quarter. Cut quarters into ½" slices.
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. Toss in garlic and half the Parmesan (reserve remaining for garnish).
Finish the Vegetables
Top vegetables with Parmesan.
Place pan in hot oven and roast until tender, 14-16 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 heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 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.
Add cream and return to boil. Remove from burner.
Plate dish as pictured on front of card, serving sauce on steaks and garnishing vegetables with reserved Parmesan. Bon appétit!