Cut potatoes into 1/2" dice.

Add potatoes and 1 Tbsp. water to a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes can easily be pierced with a knife, 4-6 minutes.

While potatoes microwave, trim green beans, if necessary.

Carefully remove bowl from microwave. Drain any excess water.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

Add 1/4 cup water. Cover and cook until tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Uncover and add potatoes, 1/4 tsp. salt, and half the savory seasoning (reserve remaining for sauce). Stir occasionally until potatoes are browned, 3-4 minutes.

Add half the minced garlic and parsley (reserve remaining for sauce) and stir occasionally, 1 minute.

Remove from burner. Stir in butter until melted and vegetables are coated.

While vegetables cook, continue recipe.

Pat steaks dry and season both sides with garlic pepper and a pinch of salt.

Place a 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. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add remaining minced garlic and parsley to hot pan. Stir often until fragrant, 30-60 seconds.

Add 1/4 cup water, mustard, and demi-glace. Stir constantly until combined and slightly reduced, 1-3 minutes.

Remove from burner. Stir in remaining savory seasoning and creme fraiche until combined and smooth.

If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!