Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potatoes 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 and return to pot.

While potatoes cook, continue recipe.

Cut mushrooms into 1/4" slices.

Mince chives.

Peel and mince shallot.

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

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner and transfer steaks to a plate. Cover with foil and rest, 3 minutes.

Reserve pan; no need to wipe clean.

While steaks cook, continue recipe.

Add half the creme fraiche (reserve remaining for sauce), 1/4 cup reserved potato cooking water, garlic salt, half the chives (reserve remaining for garnish), cheese, and a pinch of salt and pepper to pot with potatoes.

Mash until combined and smooth.

If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

Return pan used to cook steaks to medium heat and add 2 tsp. olive oil.

Add shallots and mushrooms to hot pan. Stir occasionally until lightly browned and tender, 4-6 minutes.

Add 1/4 cup water, mustard (to taste), and remaining creme fraiche. Stir to combine and bring to a simmer.

Once simmering, remove from burner. Stir in softened butter and a pinch of salt until combined.

Plate dish as pictured on front of card, topping steak with sauce and garnishing mashed potatoes with remaining chives. Bon appétit!