Quarter potatoes.

Peel and halve onion. Slice halves into thin strips.

Trim and thinly slice green onions on an angle.

Pat steaks dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Bring a medium pot with potatoes covered by 1" water to a boil. Reduce heat to a simmer and cook until potatoes are fork-tender, 15-18 minutes.

Drain potatoes in a colander and return to pot. Add sour cream and butter. Mash until desired consistency has been reached.

Season to taste with salt and pepper. Cover and set aside.

While potatoes simmer, cook steaks.

Heat 2 tsp. olive oil in a medium pan over medium heat.

Add steaks to hot pan and cook until browned, 2-3 minutes per side.

Transfer steaks to one half of prepared baking sheet. Steaks will finish cooking in a later step.

Reserve pan; no need to wipe clean.

Place Texas toast slices on empty half of baking sheet. Brush with 2 tsp. olive oil and season with a pinch of salt and pepper.

Roast in hot oven until bread is toasted and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.

Carefully, halve toasted bread.

While steaks finish and bread toasts, make gravy.

Return pan used to cook steaks to medium-high heat. Add 2 tsp. olive oil and onion to hot pan and stir occasionally until slightly caramelized, 6-8 minutes.

Add paprika and red wine. Cook until wine is nearly evaporated, 1-2 minutes.

Combine demi-glace with 1/4 cup water and add to pan. Bring to a simmer and stir occasionally until slightly thickened, 2-3 minutes.

Plate dish as pictured on front of card, spooning sauce over steak and garnishing potatoes with green onions. Bon appétit!