Peel and mince shallot. Slice potatoes into thin rounds. Pat steaks dry, and season both sides with ¼ tsp. salt.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potato rounds and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 2-3 minutes. Working in batches, add spinach and half the shallot (reserve remaining for sauce) to hot pan. Don't overcrowd the pan with spinach. Stir occasionally until wilted, 2-3 minutes. Add cream, ¼ cup water, and half the Parmesan (reserve remaining for topping). Reduce heat to medium and cook until potatoes begin to get tender, 3-4 minutes.

Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. Top with remaining Parmesan. Place dishes on prepared baking sheet to catch any drips and cover dishes with foil. Bake in hot oven until bubbling and potatoes are tender, 10 minutes. Carefully, remove foil from dishes. Bake again until golden brown, 8-10 minutes. While potatoes bake, cook steaks.

Place a large 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. If using NY strip steak, place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan. Sear until browned, 2-3 minutes per side. Place oven-safe pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes. Halve steak to serve. Remove steaks to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook steaks to medium heat. Add remaining shallot and stir occasionally until tender, 1-2 minutes. Add wine and cook until liquid is reduced by half, 30-60 seconds. Stir in mustard and demi-glace. Remove from burner and swirl in butter. Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!