Peel and cut potatoes into chunks.

Peel, trim, and cut carrot into 1/2" slices on an angle.

Mince dill (no need to stem).

Pat steaks dry, and season both sides with 1/4 tsp. salt and coffee rub.

If using NY strip steak or filets mignon, pat dry and season both sides same amount.

Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.

Drain potatoes in a colander and return to pot with half the brown butter (reserve remaining for topping; brown butter is made in step 3), 2 Tbsp. cream, and 1/4 tsp. salt. Brown butter is made in a later step.

Mash until desired consistency is reached. If too dry, add an additional 1-2 Tbsp. cream. Cover and set aside.

While potatoes simmer, roast carrot.

Place carrot slices on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Massage oil into carrots.

Spread into a single layer and roast in hot oven until fork-tender, 15-18 minutes.

While carrot roasts, add butter to a medium non-stick pan over medium heat. Stir occasionally until butter begins to smell “nutty,” turns golden, and brown flecks appear, 5-6 minutes.

Immediately transfer brown butter to a bowl. Wipe pan clean and reserve.

If using NY strip steak, spread carrots into a single layer on one half of baking sheet. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan. Sear undisturbed until browned, 2 minutes. Transfer steak, seared-side up, to empty half of baking sheet. Roast in hot oven until carrots are tender and steak reaches a minimum internal temperature of 145 degrees, 14-17 minutes.

Return pan used to brown butter to medium heat. Add 2 tsp. olive oil and steaks to hot pan and cook until dark-brown crust forms and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

If rub starts to burn, reduce heat and add 1 tsp. olive oil.

Remove steaks to a plate and rest at least 5 minutes. Keep pan over medium heat.

If using filets mignon, follow same instructions and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.

Return pan used to cook steaks to medium heat and add 1/4 cup water, demi-glace, and any accumulated juices from resting steaks. Bring to a simmer. Once simmering, stir occasionally until thickened, 1-2 minutes.

Remove from burner.

Halve NY strip to serve.

Plate dish as pictured on front of card, placing steak on sauce. Garnish mashed potatoes with remaining brown butter and carrot slices with dill. Bon appétit!