Peel and cut potatoes into 1" dice.
Bring a small pot with potatoes and garlic covered by water to a boil over high heat. Cook until fork-tender, 12-16 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes and garlic in a colander and return to pot. Add cheese, 2 Tbsp. potato cooking water, and a pinch of salt and pepper. Mash until desired consistency is reached. Add additional potato cooking water 1 Tbsp. at a time if needed. Cover and set aside.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Stem top 2" rosemary, leaving remaining rosemary whole. Mince leaves.
Pat steaks dry and season both sides with a pinch of salt and pepper.
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 browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil.
Wipe pan clean and reserve.
Cook the Peas
Place a small pan over medium-high heat and add 1 tsp. olive oil. Add peas to hot pan and stir occasionally until warmed through, 1-2 minutes.
Add ¼ tsp. salt, and a pinch of pepper and remove from burner. Cover and set aside.
Make the Sauce
Return pan used to cook steaks to medium-high heat and add wine and rosemary sprig. Bring to a boil and cook until reduced by half, 1-2 minutes.
Add cream and return to a boil. Cook until thickened, 1-2 minutes.
Remove from burner. Remove rosemary sprig and add minced rosemary and ¼ tsp. salt.
Plate dish as pictured on front of card, spooning sauce on steak. Bon appétit!