Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with 1 tsp. salt and potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add 1/2 tsp. salt, 1/4 cup reserved potato cooking water, a pinch of pepper, and half the creme fraiche (reserve remaining for gravy). Mash until smooth. If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

Place panko on a plate and spread into an even layer.

Pat steaks dry. Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Unwrap steaks and season both sides with 1/4 tsp. salt and a pinch of pepper. Evenly spread mayonnaise on both sides.

Transfer steaks to plate with panko and flip until coated on both sides, pressing gently to adhere.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 4 Tbsp. olive oil.

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

Lower heat to medium. Flip steaks, and cook until steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes.

Remove from burner. Transfer steaks to towel-lined plate and evenly top with a pinch of salt. Rest, 3 minutes.

While steaks cook, continue recipe.

Place another large non-stick pan over medium heat.

Add half the butter (reserve remaining for peas) to hot, dry pan. Stir occasionally until melted, 30-60 seconds.

Add half the flour (remaining is yours to use as you please!) and stir until no dry flour remains.

Add 2 cups water, 1/4 tsp. salt, a pinch of pepper, and savory seasoning. Stir to combine and bring to a simmer.

Once simmering, stir in remaining creme fraiche and a pinch of salt and pepper until combined, 30-60 seconds.

Remove from burner.

While gravy cooks, continue recipe.

Place peas, remaining butter, and Cajun seasoning (to taste) in a microwave-safe bowl.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave and stir to combine.

Plate dish as pictured on front of card, topping steak with gravy. Slice steak, if desired. Bon appétit!