Cut potatoes into large evenly-sized chunks. Peel first, if desired.

Bring a medium pot with potatoes covered by water to a boil.

Once boiling, cook until fork-tender, 15-18 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add sour cream, truffle salt (to taste), and a pinch of pepper. Mash until combined. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

Trim bottom ends from broccolini.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Mince garlic.

Pat steaks dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccolini to hot pan and stir occasionally until tender, 7-9 minutes.

Add garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until garlic is fragrant, 1-2 minutes.

Remove from burner.

While broccolini cooks, continue recipe.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 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. Rest, 3 minutes.

While steaks rest, continue recipe.

Place butter in a microwave-safe bowl. Microwave until melted, 15-30 seconds.

Carefully remove from microwave.

Add mayonnaise, a pinch of salt and pepper, and 1 tsp. lemon juice. Whisk or stir vigorously until smooth. If too thick, add water, 1/2 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping steak with sauce and garnishing broccolini with cheese. Squeeze lemon wedges over to taste. Bon appétit!